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On the Menu - Make-Ahead Mason Jar Salads
you like to take your lunch to work or pack school lunches, these make-ahead mason jar salads are just the thing. Spend half an hour once a week to put together a week's worth of lunches. And yes, they will keep in the fridge for up to a week.
You can use mason jars or, if you don't have any, recycle large pasta sauce jars. Just be sure you tighten the lid properly when you seal them to keep your salads fresh. Bon appetit!
You can use mason jars or, if you don't have any, recycle large pasta sauce jars. Just be sure you tighten the lid properly when you seal them to keep your salads fresh. Bon appetit!
Tex Mex Mason Jar Salad
Ingredients:
1 cup balsamic or cilantro vinaigrette dressing
2 avocados, diced
Juice from 1 lime
400g can black beans, drained and rinsed
300g can corn, drained and rinsed
1 small red onion, chopped
1 punnett grape tomatoes
500g box spinach
5 quart size mason jars
Method:
1. Toss the avocado pieces in the lime juice to help prevent browning from oxidation.
2. Divide the ingredients into 5 portions and add to the quart-size mason jars in the order listed.
3. Seal tightly with mason jar lid and refrigerate up to 1 week.
4. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Ingredients:
1 cup balsamic or cilantro vinaigrette dressing
2 avocados, diced
Juice from 1 lime
400g can black beans, drained and rinsed
300g can corn, drained and rinsed
1 small red onion, chopped
1 punnett grape tomatoes
500g box spinach
5 quart size mason jars
Method:
1. Toss the avocado pieces in the lime juice to help prevent browning from oxidation.
2. Divide the ingredients into 5 portions and add to the quart-size mason jars in the order listed.
3. Seal tightly with mason jar lid and refrigerate up to 1 week.
4. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Caprese Spinach Mason Jar Salad
Ingredients:
1-½ cups balsamic vinaigrette
2 cups mozzarella cubes
1 punnet grape or cherry tomatoes
2 cups wholemeal small shell pasta, cooked
500g baby spinach, washed
5 quart size mason jars
Method:
1. Divide the ingredients into 5 portions and add to the quart-size mason jars in the order listed.
2. Seal tightly with mason jar lid and refrigerate up to 1 week.
3. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Ingredients:
1-½ cups balsamic vinaigrette
2 cups mozzarella cubes
1 punnet grape or cherry tomatoes
2 cups wholemeal small shell pasta, cooked
500g baby spinach, washed
5 quart size mason jars
Method:
1. Divide the ingredients into 5 portions and add to the quart-size mason jars in the order listed.
2. Seal tightly with mason jar lid and refrigerate up to 1 week.
3. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Apple-Walnut Mason Jar Salad
Ingredients:
1 cup balsamic vinaigrette dressing
2 granny smith apples, cored and sliced
Juice from 1 lemon
2 celery stalks, chopped
1-½ cups chopped walnuts
500g mixed baby salad greens
5 quart size mason jars
Method:
1. Toss the apple slices in the lemon juice to help prevent browning from oxidation.
2. Divide the ingredients into 5 portions and add to the quart-size mason jars in the order listed.
3. Seal tightly with mason jar lid and refrigerate up to 1 week.
4. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Ingredients:
1 cup balsamic vinaigrette dressing
2 granny smith apples, cored and sliced
Juice from 1 lemon
2 celery stalks, chopped
1-½ cups chopped walnuts
500g mixed baby salad greens
5 quart size mason jars
Method:
1. Toss the apple slices in the lemon juice to help prevent browning from oxidation.
2. Divide the ingredients into 5 portions and add to the quart-size mason jars in the order listed.
3. Seal tightly with mason jar lid and refrigerate up to 1 week.
4. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Cobb Mason Jar Salad
Ingredients:
1 cup Ranch dressing
2 cups cooked/grilled chicken breast
1 punnet grape or cherry tomatoes
4 eggs, hard-boiled
4 slices bacon, cooked and crumbled
250g shredded Iceberg lettuce
Blue cheese crumbles, optional
5 quart size mason jars
Method:
1. Divide the ingredients into 5 portions and add to the quart-size mason jar in the order listed.
2. Seal tightly with mason jar lid and refrigerate up to 1 week.
3. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Ingredients:
1 cup Ranch dressing
2 cups cooked/grilled chicken breast
1 punnet grape or cherry tomatoes
4 eggs, hard-boiled
4 slices bacon, cooked and crumbled
250g shredded Iceberg lettuce
Blue cheese crumbles, optional
5 quart size mason jars
Method:
1. Divide the ingredients into 5 portions and add to the quart-size mason jar in the order listed.
2. Seal tightly with mason jar lid and refrigerate up to 1 week.
3. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Tropical Chicken Mason Jar Salad
Ingredients:
1 cup sweet vinaigrette, i.e. raspberry vinaigrette
1 small red onion, finely chopped
2 avocados, diced
Juice from 1 lime
2 mangos, seeded and diced (or 800g can pineapple chunks, well drained)
2 cups cooked/grilled chicken breast
500g mixed baby salad greens
Feta cheese crumbles, optional
5 quart size mason jars
Method:
1. Toss the avocado pieces in the lime juice to help prevent browning from oxidation.
2. Divide the ingredients into 5 portions and add to the quart-size mason jar in the order listed.
3. Seal tightly with mason jar lid and refrigerate up to 1 week.
4. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.
Ingredients:
1 cup sweet vinaigrette, i.e. raspberry vinaigrette
1 small red onion, finely chopped
2 avocados, diced
Juice from 1 lime
2 mangos, seeded and diced (or 800g can pineapple chunks, well drained)
2 cups cooked/grilled chicken breast
500g mixed baby salad greens
Feta cheese crumbles, optional
5 quart size mason jars
Method:
1. Toss the avocado pieces in the lime juice to help prevent browning from oxidation.
2. Divide the ingredients into 5 portions and add to the quart-size mason jar in the order listed.
3. Seal tightly with mason jar lid and refrigerate up to 1 week.
4. When ready to serve, shake up all the ingredients and eat it out of the jar, or toss all ingredients
together in large bowl and serve.