The Ultimate Layered Mason Jar Salad

Looking for a new lunch idea, or like to meal prep for easy weeknight meals? Look no further than this The Ultimate Layered Mason Jar Salad. It’s a complete, protein packed meal in a jar with layer after layer of perfectly paired flavor. 

The Ultimate Layered Mason Jar Salad

The hubs is like the pickest eater ever. He was 25 before he ever even touched a green salad. And now he craves them all the time. He touts them as ‘healthy’ eating and as meals that will help him manage his figure. Except he takes offense to any real healthy bits being thrown in there, ya know like vegetables— God forbid there’s some of those in there. He also won’t touch it unless every individual leaf is liberally smothered with ranch dressing. This can make packing him a balanced lunch a challenge, for both of us. 

Fortunately, I was able to come up with a hearty compromise in the form of this totally loaded salad in a jar. Protein packed and filled to the brim with flavorful ingredients, it just needs a hint of balsamic vinaigrette. It’s perfectly portable, just pack a fork, and at lunch time give everything a good stir to mix and meld all the flavors together. The dressing is kept away from the lettuce by being spaced out and held between layers so every bite it crisp with no worries of anything getting soggy. 

The Ultimate Layered Mason Jar Salad
A hearty, healthy meal in a jar that can be made ahead of time. Pack it and a fork in your lunch bag before heading out the door and just stir and eat in the afternoon.
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Ingredients
  1. 4 (25 0z)Mason jars, or 2-3 (32 oz) Mason Jars
  2. 2 cups crumbled corn bread
  3. 2 tbsp honey
  4. 2 cups spring greens, or green leaf lettuce
  5. 1/3 cup balsamic vinaigrette (divided)
  6. 1-2 large chicken breasts, grilled and cut into chunks, about 1 and 1/2 cups
  7. 1/2 cup yellow, orange or red bell pepper, chopped
  8. 2 Roma tomatoes, seeded and chopped
  9. 1/2 cup red onion, thinly sliced or diced
  10. 1/4 cup celery, chopped
  11. Balsamic vinaigrette
  12. salt and pepper, to taste
  13. 2 cups grated Monterey Jack cheese
  14. 8 slices salami or pepperoni, chopped
  15. 1 ripe avocado, peeled, seeded, and chopped
  16. 6 pieces of bacon, fried, cooled and crumbled
  17. 2 green onions, thinly sliced
Instructions
  1. Divide the ingredients evenly between the canning jars. Begin with the corn bread and layer the ingredients in the order listed until they've reached the top. Only use half of the dressing in the first layer listed, use the remaining half when it's listed again. Occasionally give the jars a small shake, or gently press the salad down with a spatula to ensure adequate room for everything. Remember to leave at least an inch of space between the top of the layered salad and the top of the jar before sealing to allow room for stirring when ready to eat.
  2. When you've finished filling the jars, seal the lids tightly, and refrigerate them until you’re ready to pack and/or eat. If you're taking the salad in the morning to eat later for lunch, make sure to keep it cool in an insulated lunch bag or a small cooler. These are best eaten within 24 hours, but if kept in the fridge will last up to 48 hours.
Notes
  1. If you're trying to meal prep for the week ahead, prep all the ingredients at the same time-- and after the first few days, layer a fresh salad using said ingredients in the jar the night before needed.
Adapted from Chin Deep
Adapted from Chin Deep
4 Sons 'R' Us http://4sonrus.com/

 Do you have a favorite salad? I’d love to hear about it. Got another idea for Mason Jar meals that you’d like to share? 

6 thoughts on “The Ultimate Layered Mason Jar Salad

  1. This salad is so beautiful! It must taste amazing, too, with all of those ingredients. My husband is not a salad eater either. I think he would like this one, though, as there is no fruit in it. He can’t stand fruit in salads. I love that you have so many different kinds of protein and avocado, my favorite salad ingredient. Thanks so much for sharing your pretty and delicious recipe at Fiesta Friday!

  2. I’ve always wanted to try making a salad like this… you’ve just giving me the nudge..thank you! This salad looks outstanding! Love the addition of corn bread.

    1. The corn bread is one of the secrets to it’s superb taste! Trust me, once you jump on the mason jar salad band wagon you won’t regret it– only that you wait so long.

  3. Meghan, I am a huge fan of mason jar salads because it is a perfect way to pack salads for lunch! Yours looks delicious!! Thanks for sharing it here at Fiesta Friday!

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