Mason Jar Salads

This is the follow up to my prep for a week post. I wasn’t able to complete the mason jar salads on my prep day, so I did it one night after work.Mason Jar Salads

The process:

  • I washed & cut up all the veggies for the salad and placed in bowls.
  • I drained and rinsed the few canned items I used.
  • I arranged all items for my salad in an assembly line.

Pretty simple, right?

Combo #1  (layered from bottom to top):

  • Lite French Dressing or Lite Balsamic Dressing
  • Kidney Beans
  • Red Pepper
  • Yellow Squash
  • Cranberries
  • Chicken Breast
  • Sunflower Seeds
  • Parmesan Cheese
  • Lettuce
  • Mandarin Oranges

Combo #2  (layered from bottom to top):

  • Lite Ranch Dressing
  • Shredded Carrots
  • Red Pepper
  • Yellow Squash
  • Chicken Breast
  • Lite Mexican Cheese
  • Lettuce
  • Pecans


  • I only had to make one mess this week for seven salads
  • There was less waste with the vegetables because I was able to use up all the vegetables
  • More variety in the salads
  • Salads so far are staying crisp
  • Took a little over 30 minutes to prep all 7 salads

Bottom Line: I’ll do it again!

Click here for more ideas!


10 thoughts on “Mason Jar Salads

  1. They really stay crisp? That’s amazing! I may try this! I love salads but hate the fuss of making one every day!

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