Salad in a Jar Recipe (Mason Jar Salad)
I’m thrilled to have my friend Cindy, the blogger behind Vegetarian Mamma, guest posting here today. She’s sharing her vegan, gluten-free, dairy-free, easy salad in a jar! I love this idea of a quick and easy salad in a jar for lunch!
With school back into full swing, my days are getting even busier. With the busyness often comes neglect. The neglect of me! It always happens around lunch time.
You know how the day starts…get the kids up, get them breakfast, pack their lunches, get the kids off to school, start chores, run some errands and then…whoops it’s lunch time and I don’t have lunch! Often times it’s after lunch and I realize I’ve missed lunch!
This year as the kids go back to school, I am making an effort to be better prepared for myself and not neglect lunch time. I have had great luck with salad in a jar before. I prep the salad jars on Sunday evening and store in the fridge for the entire week. I do not store mine with dressing. I add salad dressing the day of.
Salad in a jar is easy and convenient. You can eat the salad from the jar or dump into a bowl! The jars are great to take along with you as you run errands! That way you know you’ll have safe and tasty food to eat while you are out.
Salad in a Jar Recipe
Ingredients
- 2 cups fresh spinach
- 10 cherry tomatoes
- ¼ cup garbanzo beans
- ¼ cup edamame, cooked
- 1 hard boiled egg, diced
- ¼ cup black olives
- ½ cup button mushrooms, diced
Instructions
- Combine all ingredients into quart sized jar. Top with lid.
- Store in fridge until ready to eat.
- Top with your favorite dressing when you are ready to eat!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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