Mason Jar Salads

SALAD SWAP on Tuesdays in May

Bring ALREADY MADE salads in a WIDE MOUTH QUART size jar to swap. 

Mason Jar Salad Recipes: 

Fresh Mozzarella, Tomato, Pasta, and Spinach
 Author: Organize Yourself Skinny
Serves: 5

Ingredients
• 10 tablespoons balsamic vinegar dressing (I use Newmans own brand)
• 1 quart grape tomatoes
• 10 ounces fresh mozzarella
• 2 cups dry whole grain pasta, cooked
• 10 cups baby spinach
• 5 quart size mason jar salads

Prego® Recipes
Sweet Tomato Flavor in Every Bite Choose Taste. Choose Prego® See www.Prego.com

Instructions
1. Divide ingredients evenly in mason jars starting with dressing, then tomatoes, mozzarella, pasta, and ending with spinach. Place lid on jar and close tight.
2. Shake jar to coat dressing and pour into bowl to eat.


Chopped Black Bean and Corn Mason Jar Salad
 Author: Skinny Mom's Kitchen
Serves: 5

Ingredients
• 5 wide mouth quart size mason jar salads
• 1 ¼ cup salsa
• 1 6 ounce container plain greek yogurt
• 1 quart cherry tomatoes, halved
• 1 red onion, chopped

• 2 cans black beans, drained and rinsed
• 1 12 ounce package frozen corn, thawed
• 2 avocados, peeled and chopped
• 5 ounce block pepper jack cheese, cut into small cubes
• 4-5 cups chopped romaine lettuce
• ¼ cup or more chopped cilantro (optional)

Instructions
1. In each of the mason jars pour ¼ cup of salsa. Then divide the greek yogurt evenly among the jars. This will equal about 1 ½ tablespoons of greek yogurt per jar. Next divide and layer the rest of the ingredients evenly between the 5 mason jars starting with tomatoes then following with onions, black beans, corn, avocado, cheese, and ending with romaine and cilantro. When ready to eat pour into a bowl, mix together, and enjoy!


Buffalo Chicken Mason Jar Salad
 Author: Organize Yourself Skinny
Serves: 5

Ingredients
• 5 wide mouth quart size mason jar salads
• 10 tablespoons blue cheese yogurt dressing

• 10 teaspoons hot sauce (preferably Frank's hot sauce)
• 1 quart cherry tomatoes, halved
• 1 red onion, chopped
• 5 large carrots, halved and chopped
• 5 large celery stalks, halved and chopped
• 3-4 cups shredded chicken
• 5 cups chopped romaine lettuce

Instructions
1. Divide ingredients among mason jars starting with dressing then following with hot sauce, tomatoes, onion, carrots, celery, chicken, and ending with romaine.
2. When ready to eat shake salad in jar then pour into a bowl.


Mason Jar Greek Salad
 Author: Organize Yourself Skinny
Serves: 5

Ingredients
• 5 quart size wide mouth mason jars
• 10 tablespoons Newmans Own Olive Oil and Vinegar Dressing

• 1 quart cherry tomatoes, halved
• 5 mini cucumbers, sliced
• 1 cup pitted greek olives, sliced or chopped
• ¾ cup crumbled feta cheese
• 2 cups chopped or shredded rotisserie chicken
• 5 cups chopped romaine lettuce


Instructions
1. Divide and layer all ingredients into mason jars. Start with salad dressing, then tomatoes, cucumbers, olives, cheese, chicken, and end with lettuce. Put mason jar top on and store in refrigerator.
2. When ready to eat pour into a bowl and serve.


Chopped Cobb Mason Jar Salad
 Author: Organize Yourself Skinny
Serves: 5

Ingredients
• 5 wide mouth quart size mason jars
• 10 tablespoons yogurt blue cheese dressing
• 1 quart cherry tomatoes, halved
• 5 mini cucumbers, sliced
• 1 small to medium red onion, chopped

• 5 hard-boiled eggs, chopped or sliced
• 2 avocados, chopped
• 5 slices cooked crispy bacon, crumbled
• 5 slices, thinly sliced turkey, cut into pieces
• 5 slices, thinly sliced ham, cut into pieces
• 5 cups chopped romaine lettuce

Instructions
1. Divide ingredients among mason jars. Start with dressing then add tomatoes, cucumbers, onion, egg, avocado, bacon, turkey, ham, and ending with romaine. When ready to eat, shake, then pour into a bowl.


Veggie, Goat Cheese, and Chicken Mason Jar Salad
Author: Organize Yourself Skinny
Serves: 5

Ingredients
• 5 wide mouth quart size mason jar salads
• 10 tablespoons of olive oil and vinegar dressing (I use Newman's Own)

• 1 quart cherry tomatoes, halved
• 5 bell peppers, seeded and chopped
• 1 red onions, chopped
• 1 ¼ cup cooked whole grain spiral pasta
• 5 ounces crumbled goat cheese
• 1 ¼ cup shredded rotisserie chicken
• 10 ounce package of arugula

Instructions
1. Divide all ingredients between mason jars. Start with dressing then add tomatoes, peppers, onions, pasta, goat cheese, chicken, and end with arugula.
2. To eat shake in jar then pour into a bowl.


SIMPLE MASON JAR SALAD
 Author: Beth Hornback | Eat Within Your Means
Serves: 1

INGREDIENTS
• 3 T. raw almond butter
• 1 T. unseasoned rice wine vinegar
• ⅛ tsp. salt
• 1 T. maple syrup
• 2 t. toasted sesame oil
• 3 cups mixed greens
• 1 stalk celery, diced
• 2-3 radishes, thinly sliced
• ¼ green apple, thinly sliced and soaked in salted water to prevent browning
• ⅓ cup walnuts

INSTRUCTIONS
For the Dressing
1. Combine all ingredients in a tightly sealed container and shake until emulsified.
For the Salad
1. Pour 2 tablespoons of dressing in the bottom of a wide mouth mason jar. Working from the bottom up, layer the apples, radishes, celery, and walnuts. Pack in the greens and seal the jar. Refrigerate until ready to eat. Keeps 3-4 days. When ready to eat, pour the contents of the jar into a large bowl. If the dressing has thickened up and will not easily pour out of the jar, add a tablespoon of warm water, seal the jar, and shake to thin out the dressing before adding to the salad. Toss the salad with the dressing and enjoy!


POMEGRANATE AND PEAR SALAD RECIPE
Makes 1 serving

1 pear, cored and thinly sliced
3 cups spinach leaves, divided
1⁄2 cup pomegranate seeds
1⁄4 cup roughly chopped pecans
2 ounces crumbled blue cheese
3 tablespoons Sherry Vinaigrette
1 quart-size Mason jar

Place the pear slices in the bottom of the Mason jar. Layer 2 cups of the spinach on top of the pear, then add the pomegranate seeds, another 1⁄2 cup spinach, and the chopped pecans. Finish with the remaining 1⁄2 cup spinach and the blue cheese.
Make a small cup out of parchment paper at the top of the jar and pour in the vinaigrette dressing. Seal the jar and refrigerate until ready to use.

SHERRY VINAIGRETTE
2 1⁄2 tablespoons sherry vinegar
pinch of salt
freshly ground black pepper, to taste
3 tablespoons olive oil
Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.


CHICKEN & SPINACH SALAD JARS
YIELD: 4 jars

INGREDIENTS:
FOR THE MUSTARD-THYME VINAIGRETTE:
• 5 teaspoons red wine vinegar
• 5 teaspoons country Dijon mustard
• 3/4 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons extra virgin olive oil

FOR THE SALAD JARS:
• 8 ounces cooked chicken breast, chopped
• 2 cups red grapes, halved
• 1/3 cup walnuts, roughly chopped
• 1/3 cup shaved Asiago cheese
• 4 cups baby spinach, roughly torn

DIRECTIONS:
1. Make Mustard-Thyme Vinaigrette: In small bowl, whisk together vinegar, mustard, thyme, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
2. Divide Mustard-Thyme Vinaigrette equally among 4 pint-sized mason jars. Divide chicken over dressing. Layer remaining ingredients, ending with spinach (you may have to tightly pack spinach into jars). Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.

Jar IDEAS:

This jar is filled with spinach, tomatoes, cucumbers, goat cheese, avocado, dried cranberries for sweetness, and then even more spinach!

five ingredients — balsamic vinaigrette, mushrooms, cherry tomatoes, roasted chicken, and greens.

This salty-sweet salad combines diced strawberries, crumbly feta cheese, baked chicken, cucumbers, and romaine lettuce.


Copycat Chipotle Vinaigrette
• 2/3 cup red wine vinegar
• 1/3 cup honey
• 2 tbsp Dijon mustard
• 1 1/4 tsp ground chipotle powder
• 2 tsp lime juice
• 3/4 tsp black pepper
• 3/4 tsp sea salt
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/2 cup extra virgin olive oil
This is one orange


Apple, Fennel, and Arugula Salad in a Mason Jar
Yield: 4 servings

Ingredients:
4 cups warm water
¾ tsp. sea salt (or Himalayan salt), divided use
1 medium Granny Smith apple, cored, thinly sliced
½ cup apple cider vinegar
4 tsp. extra-virgin olive oil
2 tsp. raw honey
2 cups thinly sliced fennel
¼ cup toasted pecan pieces
4 cups baby salad greens
4 cups fresh arugula

Preparation:
1. Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
2. Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
3. While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
4. Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.