Two Make-ahead Mason Jar Salad Ideas for the Fall

Here are a few tips for creating a lasting, portable salad

  • Start with clean wide-mouth jar that is completely dry. Moisture is not the friend of a crisp salad.
  • Always start with the vinaigrette at the bottom, and keep the greens from coming in contact with it or they will wilt.
  • Make sure ingredients like roasted vegetables are completely chilled before adding them.
  • Properly drain ingredients like canned beans, feta cheese and pickled vegetables before adding them.
  • Place a folded paper towel at the top of the salad, just before the lid goes on and it will absorb some of the excess moisture and keep the greens more crisp.
  • Avoid ingredients with strong odours such as egg, blue cheese, fish, raw onion, etc. Bring them in a separate baggie if needed.
Carrot, Cabbage and Roasted Cauliflower Salad with Raisins
Recipe type: Salad
Author: Aimee
Prep time: 
Total time: 
Serves/Yield: 2
All ingredients are divided between two quart jars.
Ingredients
Instructions
  1. Shred carrots into ribbons using a vegetable peeler.
  2. In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.
  3. Divide carrot ribbons between each jar on top of the dressing.
  4. Add the raisins next, then the roasted cauliflower and pepitas, dividing them between two jars, and layering them.
  5. Cover ingredients with 2 cups shredded napa cabbage.
  6. Top with a clean, dry lid and refrigerate for up to 5 days.
Sweet Potato & Kale Salad with Black Beans
 Recipe type: Salad
Author: Aimee
Prep time: 
Total time: 
Serves/Yield: 2
All ingredients are divided between two quart jars.
Ingredients
Instructions
  1. In the bottom of a clean, dry quart jar, spread 2 Tablespoons of salad dressing. Repeat with second jar.
  2. Crumble 2 Tablespoons of feta into each jar on top of the dressing.
  3. Add the black beans and the cubed roasted sweet potato, dividing them between two jars, and layering them.
  4. Top with chopped kale, again dividing the portion between the two jars.
  5. Top with a clean dry lid and refrigerate for up to 5 days.