Learn to layer the perfect mason jar salad with this “how-to” tutorial. Mason jar salads, often called salad in a jar, are the ultimate meal prep recipe! You can prepare five mason jar salads on Sunday to enjoy a healthy lunch all week. You’ll also find my favorite mason salad recipes!
Since 2011, I’ve been a mason jar salad queen. I love making these salads and really can’t imagine life without them.
There are hundreds of mason jar ideas floating around Pinterest, so I’m not sure who the original mason jar salad brainchild was, but she is my hero. Seriously, I love you!
I feel I have become quite the expert on making mason jar salad recipes, so I put together this tutorial with my best advice and tips.
Jump to:
- Reasons You’ll Love Preparing a Salad in a Jar.
- How To Make The Perfect Mason Jar Salad
- Layer 1: The Salad Dressing
- Layer 2: Hearty Vegetables
- Layer 3: Beans And Other Less Hearty Vegetables
- Layer 4: Pasta And Grains
- Layer 5: Protein And Cheese
- Layer 6: Lettuce, Nuts, And Seeds
- Final Step: Seal Tightly And Store in the Fridge
- The Best Salad In A Jar Recipes
- FAQs
- What is the best size jar for mason jar salads?
- Where can I buy mason jars?
- Why do you use mason jars and not plastic containers?
- How do you eat the mason jar salads? Do you eat them straight from the jar?
- Doesn’t the lettuce get soggy?
- Do the ingredients layered in the dressing get soggy?
- I don’t like tomatoes. What other vegetables can I use?
- Doesn’t the avocado turn brown?
- Do you vacuum seal your mason jars?
- Do you have to use a mason jar, or can you use any glass jar?
- Are these salads challenging to transport? They seem heavy.
- Which are the best salad dressings to use?
Reasons You’ll Love Preparing a Salad in a Jar.
- Meal prep champion! Make all your lunches for the week every Sunday.
- Money-saving. Instead of wasting money on take-out, bring a homemade lunch to work.
- Eat healthier. Mason jar salads make it easy to bulk up your daily intake of veggies.
- Lots of variety. You can make the same salad each week or switch up a few ingredients when you want different flavors.
- A grab-and-go healthy lunch recipe. This is the same as meal prep, but it’s awesome to grab an already prepared portable healthy lunch as you’re running out the door.
How To Make The Perfect Mason Jar Salad
Preparing the best salad in a jar recipe is all in the layers.
Layer 1: The Salad Dressing
The first layer of the mason jar salad is always the dressing. You can use any dressing you like!
I prefer a vinaigrette dressing, but I like a creamy ranch and blue cheese. My favorite dressings are this homemade Italian dressing, homemade balsamic vinaigrette, or a simple olive oil and vinegar dressing. Ultimately it depends on your preference.
But also, keep in mind that the vinaigrette dressing will come out of the mason jar easier. If you use a thicker salad dressing, you will have to give it a fair shake and probably use your fork to scrape it out.
I use about 2-3 tablespoons of dressing per salad.
Layer 2: Hearty Vegetables
This layer is essential because it shields the dressing from the lettuce and other vulnerable ingredients. In this layer, you’d use vegetables that can hold up to being in dressing for a week or so.
Think vegetables that would do well in a marinade or pickled. For example, the vegetables I have in layer two of a salad in a jar are:
- Cherry Tomatoes
- Cucumbers
- Red onion
- Broccoli
- Cauliflower
- Asparagus
- Celery
- Carrots
- Peppers
Pretty much any other hearty vegetable you like! Add whatever you want.
Layer 3: Beans And Other Less Hearty Vegetables
This layer is where you’ll put beans and other less hearty vegetables like:
- Chickpeas
- Black beans
- Mushrooms
- Zucchini
- Sprouts
- Green beans
- Corn
This layer acts as a second defense between the dressing and lettuce. You don’t want this layer to be marinated in the dressing, but it will be fine if some ingredients are exposed.
If you are using an avocado, that would go in this layer. More on using avocado in the FAQs section.
Layer 4: Pasta And Grains
This salad layer is where you will add pasta, quinoa, and other grains; that’s if you’re using them. At this point, layers two and three should keep the dressing away from this layer. However, if, by some chance, the dressing does make its way to this layer, no worries! Everything should be fine.
You can use any variety of pasta, rice, couscous, or quinoa for the pasta and grains. Anything would work, even gluten-free pasta, so get creative.
Layer 5: Protein And Cheese
I put chicken breasts, steak, bacon, boiled eggs, and cheese in this layer. I like to keep these ingredients away from the dressing because I do not feel they do well if sitting in dressing for a couple of days or more.
If you use shrimp or other seafood, I would add those ingredients to this layer.
For cheese, I have used:
- Blue cheese crumbles
- Feta cheese
- Goat cheese
- Shredded cheddar cheese
- Cubed cheese
Each has worked fine in all of my salads in a jar!
Layer 6: Lettuce, Nuts, And Seeds
In this last salad layer, you want to put ingredients that would wilt or become too soft and soggy if exposed to the salad dressing too soon.
This layer includes any lettuce or green. I also have nuts in this layer because some nuts can lose their crunch in the dressing.
My favorite greens to use are:
- Arugula
- Baby spinach
- Kale
- Field greens
- Chopped romaine lettuce
But, of course, you can use whatever salad green you prefer.
Final Step: Seal Tightly And Store in the Fridge
After filling the mason jar with the different salad layers, you put the top on and close them tightly.
Also, there is no rule when choosing the number of ingredients to add to the salad layers. The most critical layer is layer 2, with the hearty veggies. You want to have enough hearty vegetables to keep the dressing and lettuce away from each other.
If you are concerned with calories or the nutritional information in the mason jar salads, you can always calculate that information ahead of time using My Fitness Pal. You can also make a smaller salad using a pint size mason jar.
The Best Salad In A Jar Recipes
Here are some of my favorite mason jar salad recipes to add to your meal plans.
See all of my mason jar salad recipes.
FAQs
I want to go over some common questions I get every time I post a new mason jar salad recipe. Hopefully, I get them all, but if you have a question you don’t see answered here, leave a comment below, and I will answer!
What is the best size jar for mason jar salads?
I use a wide mouth quart jar (32-ounce) for my mason jar salad recipes. These make for a lot of salad, so if you wanted to use a smaller size (16-ounce), you certainly could, but the 32-ounce is the size I most often use.
Whatever size you use, I recommend getting the wide-mouth mason jars. Using a wide mouth makes filling up and dumping out the mason jar salad ingredients is much easier.
No matter what size you use, always follow the same steps for layering the ingredients.
Where can I buy mason jars?
You can purchase mason jars from any grocery store! I’ve seen them at Target, Walmart, Wegmans, Whole Foods, and even Rite-aid. Of course, Amazon also sells mason jars.
Also, I recommend picking up a package of plastic mason jar lids. Again, you can purchase these on Amazon. Mason jars come with metal lids, but those will eventually rust, and the plastic lids work great!
Why do you use mason jars and not plastic containers?
I’ve used plastic and glass jars to store salads in, and I prefer mason jars for several reasons.
- First, in my experience, I feel the mason jars keep my salad fresh for much longer. I ate a mason jar salad seven days after making it, and it was just as fresh as the first day. I can’t say the same for plastic containers. A mason jar keeps out more air than a plastic container, which helps keep food fresh longer.
- The whole appeal (at least to me) behind a mason jar salad is that you can store the salad dressing in the same container. Therefore, you don’t have to worry about remembering to bring salad dressing with you.
How do you eat the mason jar salads? Do you eat them straight from the jar?
No, I don’t eat straight from the jar. I shake the salads in the jar and then dump the salad into another bowl or large dish I bring with me.
When I first started to eat these, I tried eating them from the jar, but it was awkward. I prefer putting the mason jar salad into a bowl.
Some people think that is too much work or too many bowls to bring to work, but it doesn’t bother me.
I find the benefits of eating a fresh, healthy, delicious salad every day outweigh the annoyance of bringing an extra bowl with me.
Doesn’t the lettuce get soggy?
I can honestly say that in the decade I’ve been making mason jar salads, I never had soggy lettuce – not one time. Even when my jar tips over in my bag, everything’s still okay.
The key to non-soggy lettuce is to layer ingredients correctly and keep the dressing at the bottom away from the lettuce.
No worries, though- I will go over all that below.
Do the ingredients layered in the dressing get soggy?
For a mason jar salad to work, you need to have hearty vegetables as a barricade between the dressing and lettuce. I typically use:
- Tomatoes
- Cucumbers
- Peppers
- Onions
These vegetables pickle in the dressing, so any vegetable you think would taste good if pickled would be okay in the barricade layer. By the end of the week, these are delicious!
The tomatoes pickle the best and are my favorite part of the salad.
For a mason jar salad to work, you need to have hearty vegetables as a barricade between the dressing and lettuce. I typically use:
- Tomatoes
- Cucumbers
- Peppers
- Onions
These vegetables pickle in the dressing, so any vegetable you think would taste good if pickled would be okay in the barricade layer. By the end of the week, these are delicious!
The tomatoes pickle the best and are my favorite part of the salad.
I don’t like tomatoes. What other vegetables can I use?
Like I said above, any hearty vegetables you can pickle would do fine in the dressing. I’m shared some of my favorites in the how-to instructions.
How long do mason jar salads last?
I make these salads for work, so I always eat them within five days. So at a minimum, they will last at least five days.
Doesn’t the avocado turn brown?
I sometimes use avocado in my mason jar salads, especially when making a cobb salad or taco salad.
Whenever I do, I always squirt lime or lemon juice on it before I layer it into the mason jar salad.
That, combined with being in the mason jar, seems to do the trick with keeping the avocado green.
I think the mason jar does a great job of keeping air out, which helps keep the avocado fresh.
But you can also cut the avocado fresh when you’re ready to eat the salad or consider chopping and freezing avocados to have prepared to eat.
Do you vacuum seal your mason jars?
No, I do not. I fill the mason jars with ingredients (using my layering method), put the top on, and twist it closed. I have never had an issue with freshness doing it this way, so I do not see a need to use a vacuum seal.
Do you have to use a mason jar, or can you use any glass jar?
I have personally only used mason jars. But, as long as the jar has a tight-fitting lid, I am sure any glass container would do!
Are these salads challenging to transport? They seem heavy.
Glass is undoubtedly heavier than plastic, but I would not consider these heavy enough to become a burden to transport. Again, it is a small price to pay for eating a healthy lunch every day.
Which are the best salad dressings to use?
I think it entirely depends on your taste. I have used both vinaigrettes and creamy dressings for my salad in a jar recipes.
My personal favorites are the vinaigrettes because I love how the tomatoes and other vegetables taste after they have been marinating all week. But the creamy dressings are good too!
Keeping in mind with the creamier dressing, you have to shake the jar a bit more to get it all out. Not a biggie but one difference between the creamy and vinaigrette dressings when making mason jar salads.
I love salad in a jar recipes, and I hope you found the information in this tutorial helpful so you can also start to enjoy them as much as I do. Share a picture and tag me on Instagram or Facebook if you decide to try any of these salad recipes!
Anita says
I love these salads. Dried fruit, like cranberries are a good add in. Also, I add a folded papertowel on top of the lettuce then close it with the lid. It absorbs any moisture, keeping thinks crispy.
Kelly Kleppin says
I typically don’t use dressing, but I love a little fruit in my salads, typically apples & berries. In which layer do I put fruit?
Lori Hayes says
I am excited to start making these salads! I think since I am always obsessive about freshness, I will put my chicken, eggs etc… In the salads I will eat first and as the week goes by, I will be eating the salads with ham, bacon, and such. I know this will be so much fun and good for you. Thanks!
Mary M says
Thanks for the inspiration! I hope you’ll visit my blog soon.
Mary M says
I won’t tell my whole story. But I am a 73-year-old great grandmother with lots of life left if I can get this blubbery fat gone from my body. Certainly, I have not decided it is time to die. So, I’m giving this weight thing another try…my millionth! Thanks to your Mason Jar Salads.
Thanks for your inspiration. I hope you’ll follow me some, as I am following you. I look forward to the adventure. And of course, I am organizing to be organized to allow SOME pleasure with family on the 4th!
Shelley Wood says
I love this idea…salad in a jar! You have listed loads of options that I could make a different salad for each day for a long long time! I love salads; having a variety to choose from i dont think i would ever get bored/sick of eating salad each day. Thanks for this tutorial it was well done and full of wonderfully tasty ideas. =)’
Vera Klug says
You stated you did not know where Mason jar salads originated. Possibly from Paula Rhodes of saladinajar.com. You’ve added lots of innovative ideas to it!
Elisabeth Lilly says
Thank you so much for posting such a thorough explanation of all things involved with Mason Jar Salads. I have been wanting to try it, but I thought I was going to have to invest in a vacuum sealer or something. If you don’t have to seal it, you don’t have to keep buying new seals! I’m excited to give it a try! Time to organize myself skinny! 😀
Elisabeth Lilly says
I do have a question. You said your husband takes it in a paper bag. I’m thinking about letting my son take these to school because he loves salad so much. I think he would have a blast designing different jars as well! My question is: Does he need to keep it cold at school? I figured if your husband brown bags it that he doesn’t keep it cold between leaving and lunch.
Tammy Kresge says
My husband has a fridge at work. I would get your son a insulated cooler bag to take this in. That would work great.
Mandy says
Silly question. Do you then refrigerate the mason jars? I’m assuming you refrigerate them.
Tammy Kresge says
Yes they are refrigerated.
valerie says
Hi there,
thanks for these helpful hints.
wondering what size jar do you normally use, 12 oz or 32 oz. does a 12 oz size keep you full? just concerned I might still get hungry.
Julie says
Hi Tammy!
This question was asked before but I didn’t see an answer – sorry if you already posted it. But what kind of lid do you use for your Mason jars? The two piece pickling kind? Or the one piece? Thanks!
Tammy says
I use the 2 piece kind that comes with the mason jar. Either would work fine.
Julie says
Thanks! Going to make a few for this week!
Cara says
Thanks for all the info! I have one more question for you: is it important to fill the jar to the brim and pack the ingredients tightly? Or some air space at the top ok? Thanks!
Erin says
I too have fallen in love with this little piece of lunch magic. The only thing that I would add to your fantastic post is that I often used canned beans and lentils and put them on the bottom layer. Also, while I agree re other cheeses, feta is great marinated in dressing so I also put it in the bottom layer.
I hadn’t thought that chicken/eggs/avocado would last so haven’t used those but will give it a go on your advice.
I’ve never had an issue with lettuce either though that’s more because I have not yet had room left in the jar!!
Sherry says
Do you have problems with hard-boiled eggs staying fresh, if you make them 4-5 days ahead??
Sis says
We make boiled eggs all the time and keep them in a bowl on the counter until they’re gone. We’ve never had one go bad. l They are usually there at least a week. 🙂
Sally Summers says
You can actually leave hard boiled eggs out on the counter? Not in the refrigerator?
Amy says
Hello, I love this idea! im new to this site, but i am wondering is this possible with fruits and parfaits as well?
Tammy says
I am have not tried it with parfaits yet but I know my writer Paula has and she loves them. I will have to give it a try.
Erin says
It’s not quite a parfait but every Sunday when I make my salads I also make five little jars of fridge oats – 1/2 cup rolled (not quick) oats, teaspoon of chia seeds, 1/2 cup skim milt (plus a dash if like me you like your oats to have a bit of fluid) and then top with berries or fruit. You could use nuts and seeds as well. Best.breakfast.ever.
nancy says
Parfaits are awesome!! I use a 4 oz jelly jar place 1/3 c yogurt in bottom top with a couple of ounces of favorite fruit or fruit combo and sprinkle on some homemade granola. I’ve made enough for one a day for a week.
Pam says
Tammy, does it matter what jar lid you use as far as freshness goes? We have the plastic lids that fit the mason jars and i would think buying the regular jar lids would become costly. Do you know if the plastic lids work just as good as the metal lids?(I’m new here and haven’t tried making the salads yet)
nancy says
the plastic lids should work fine. Also the seals and rings that come with the mason jars are re-usable in this application. The only time they are not re-usable is when you use them to actual can (water bath or under pressure) you can not re-use the lids can with again (water bath or pressure) but, you can use the seals for dry storage or for your salads.
Sam says
Is this all that you eat for lunch or do you usually pack other items to eat as well?
annette says
This all you need for lunch. I usually have a fruit a couple hours after lunch.
Bridget Taylor says
My chicken lost it’s rotisserie flavoring and became “mushy” after only 4 days. It was not soaking in the dressing. It lost it’s texture. I layered it last before layering my spinach. Just wondering what I could have done wrong. Didn’t mind it losing the flavoring but was disappointed in the mushy texture. Thanks for all you do!
Peggy says
Rotissere chicken has a good amount of fat and juices in it. I would roll it in paper towels and squeeze some of that out before packing. Just a suggestion.
Tammy Kresge says
great advice thank you for this tip!
Becky says
Made my first jars (Cobb salad with goat cheese dressing) yesterday and had my first one for lunch today. Although my avocado did turn brown despite adding lime juice prior to putting in the jar- it still tasted amazing! Looking forward to trying out a different recipe from here each week!!!
Daniela says
Do you have a goat cheese dressing recipe?
Tammy says
Never had my avocado turn and I never did anything other than cut and then immediately pack the jars. I do push lettuce in until it is packed very tight, seal them and immediately refrigerate. No issues.
doug devoy says
try to mix the avocado into the dressing… may save it
Jessica says
Great post – awesome tips! Thanks for including me!
Melisa says
Hi,
I would like to eat this at lunch time in school, but how long will they last in my bag instead of a fridge?
Jamie says
I’m not sure, but, I bought a lunchbox at wal-mart that had the freezer pouches build in. I use that so i can keep it at my desk because i work with thieves!
annette says
The glass jar itself keeps the salad cooler and crisper. I use a couple lunch box ice packs (flexible) type and mine stays refrigerator cold until 1:30 when I eat.