MASON JAR SALAD WITH DRESSING ON THE BOTTOM

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Ingredients:

For the Dressing (Choose One):

  • Lemon Vinaigrette:
    • 3 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon Dijon mustard
    • Salt and pepper, to taste
  • Balsamic Vinaigrette:
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon olive oil
    • 1 teaspoon honey (optional)
    • Salt and pepper, to taste
  • Creamy Ranch Dressing:
    • 3 tablespoons ranch dressing (store-bought or homemade)

For the Salad:

  • 1 cup mixed greens (spinach, arugula, or romaine)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/2 bell pepper, diced
  • 1/4 cup shredded carrots
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup cooked protein (chicken, chickpeas, beans, etc.)
  • 1/4 cup cheese (feta, mozzarella, or cheddar)
  • Optional toppings: nuts, seeds, avocado, or croutons

Instructions:

Step 1: Prepare the Dressing

  1. Mix the Dressing: In a small bowl, whisk together the ingredients for your chosen dressing until well combined.

Step 2: Layer the Salad in the Jar

  1. Start with the Dressing: Pour the dressing into the bottom of a clean mason jar (a 16 oz jar works well).
  2. Layering:
    • Add heartier ingredients first to keep them from soaking in the dressing, such as:
      • Cucumbers
      • Bell peppers
      • Shredded carrots
      • Cherry tomatoes
    • Next, add the protein (if using) and cheese.
    • Finally, top with the mixed greens to keep them fresh.

Step 3: Seal and Store

  1. Seal the Jar: Place the lid on the mason jar and store it in the refrigerator. These salads can last for up to 4 days, making them perfect for meal prep!

Step 4: Serve

  1. Shake and Serve: When you’re ready to eat, shake the jar to mix the dressing with the salad or pour it into a bowl and toss to combine.

Tips:

  • Customize your salad by adding or substituting any of your favorite ingredients.
  • Use a wide-mouth mason jar for easier access to the ingredients.

Variations:

  • Mediterranean Salad: Add olives, artichokes, and chickpeas, and use a lemon vinaigrette.
  • Southwestern Salad: Include black beans, corn, avocado, and a lime vinaigrette.