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How to Make the Perfect Mason Jar Salad

Want to know the secrets of making the perfect mason jar salad? Today we’ve got them!
Luke Saunders, founder of Farmer’s Fridge, a new healthy vending kiosk concept (that we adore), has mason jar salad tips for you! Follow these, and you’ll totes have a delicious salad that’ll stay fresh and crisp in the office fridge until lunch time and even longer.

5 Mason Jar Salad Tips

1. Prep the dressing early. Start salad construction by combining the dressing ingredients the night before to allow all the flavors to marinate and meld together. Not sure what dressing to make? Try Farmer’s Fridge’s Red Wine Vinaigrette: whisk together red wine vinegar, water, honey, Dijon mustard, salt, black pepper, oregano and basil in a medium-sized bowl. While whisking, slowly pour in the olive oil.
2. Choose your greens. Instead of the standard romaine or iceberg lettuce, swap out the greens with something new. Experiment with varieties like arugula, kale and spinach. Each type of leafy green offers different health benefits ranging from improving immune defenses, lowering cholesterol, strengthening bones, combating heart disease and promoting healthy vision.
3. Start the jar with hearty veggies. By reverse-layering salad ingredients within the jars, the salad will be right side up and ready to eat when the jar is flipped. Base layers of mason jar salads should include the heartier vegetables that can take the weight of the other ingredients — when the salad is flipped onto a plate, the lettuce will be on the bottom and other vegetables will be on top.
4. Layer it up. After the heavy ingredients, pack the rest of the mason jar with greens and garnishes, such as croutons, berries, protein or nuts.
5. Store the salad properly. To prevent the salad from getting soggy, pack everything into the jar as tightly as possible to keep ingredients from moving around. Leaving the greens for last creates a moisture-barrier, making the salad able to stay in the fridge for a few days. Salads can be enjoyed on a plate or in a bowl, or ingredients can be shaken up and the salad can be eaten directly from the jar.
Simple, right? Stay tuned tomorrow for one of Luke’s favorite mason jar salad recipes and tell us: what’s your favorite mason jar salad ingredient? Lately, I am loving chopped dried plums or dates in my salad. Just a hint of sweetness is sooo good! Jenn 

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