I have been meal prepping for 4+ years and I am not sure why I have NEVER made mason jar salads. My life just got that much better! A couple weeks ago, I decided to give mason jar salads a shot. Both my husband and I LOVE salads but we HATE making them the night before a work day [it’s a struggle, I knowww].
We have really mastered meal prepping and put in 2-3 hours a week preparing our meals and snacks for each week so making salads every night just didn’t feel right. We have become the kind of people that just grab our food and go in the morning. Meal prep has proven to save us both time AND money over the years.
I was anxious when I made my first batch of salads. I was worried that the lettuce would wilt, the ingredients wouldn’t stay fresh and we’d have to throw them out. I was WRONG. We have been making anywhere between 8-10 mason jar salads a week. We prepare them on Sunday night and everything in the jar is still fresh by Friday’s lunch time.
I have been receiving a crazy amount of positive feedback from my co-workers and Instagram friends that I decided to create my first blog post about my latest obsession: mason jar salads!
We use Ball mason jars. We had a bunch left over from our wedding and they were being stored in our basement so it was a win win. You can get these are Walmart, Target or Amazon!
The KEY to making your mason jar salads a success is to put any liquid at the very bottom. This weeks salads are taco salads so the first layer is salsa. You would also put any salad dressing as the very first layer! 2-4 tablespoons of dressing is enough depending on the size of your mason jar.
Next, you add the non-absorbent items like: tomatoes, carrots, snap peas, bell peppers, chick peas, black beans, ETC.
The third layer is your soft veggies and grains. We added cucumbers and I added black olives to mine. This is where you would add toppings like corn, sweet potatoes, edamame, quinoa, brown rice, and pasta.
The fourth layer is your meat (if you choose). This week we used ground turkey cooked in taco seasoning! You can add things like chicken and steak too.
The VERY LAST layer is the lettuce. This layer will help create a moisture barrier that keeps the other ingredients from getting soggy. It is important that you pack everything tightly–less air between layers will help keep ingredients fresh. You could also add cheese, nuts or dried fruit on top of the lettuce.
These are mind-blowing-EASY to make. It’s an easy way to get your veggies in and each jar can be altered to fit your goals! I measured my items using the 21 Day Fix containers.
The most famous question yet: Do you eat your salad right out of the jar?
Great question! But no. I bring a large Tupperware with me to work and dump the salad into it.
I plan on creating different mason jar salads every week but would LOVE to see what you come up with! Share your mason jar creations and be sure to tag me!
-The Maine Girl