Jar Salads

Jar Salads seems to be the latest craze sweeping the internet.  I stumbled across them by accident and thought what a wonderful idea!  I often take a salad to work for lunch and find I have to take various bits separately as they go soggy or dry out.  Also the dressing is always a problem – do it before you leave  home and you end up with a limp mess…

These wonderful salads can be made days ahead using the old-fashioned mason jars that are readily available in supermarkets and variety stores.  I bought six 500ml jars for only $7 at our local Reject Shop – you can’t argue with that!

Basically all you need to do is decide what your favourite flavours are and layer the ingredients starting with the dressing at the bottom.  Next add robust vegetables like chopped raw carrots or celery as your first layer as they don’t go mushy.  Keep layering finishing off with your more delicate ingredients such as lettuce or spinach.  About 2 tablespoons of each ingredient is a good guide and you want to see the striations – the contrast in colours is very pretty…    Try adding some fruit – blueberries or raspberries are good.  Also coloured rice such as wild black rice.  Legumes are excellent – chickpeas, beans, lentils…  The possibilities are endless!



I used the following:

Chopped celery

Chopped Carrots

Chopped yellow peppers

Tinned black beans

Tinned corn



Chopped baby Roma tomatoes

Chopped cucumbers

Dried Cranberries

Finely chopped red onion

Chopped coriander


Asian:  peanut oil, sesame oil, garlic, soy sauce, salt & pepper to season

Italian:  olive oil, balsamic vinegar, garlic, salt & pepper to season

White Wine:  olive oil, white wine vintage, Dijon mustard, salt & pepper to season


Place a couple of tablespoons of your favourite dressing at the bottom of the jar

Layer about two tablespoons or so of any robust type of vegetable that won’t go limp such as carrots or celery

Keep layering using contracting colours of various fruit, rice, legumes or vegetables

Finish of with delicate items like fresh herbs, baby spinach or lettuce

Store in the fridge for up to five days

To serve gently up-end the jar so the dressing is dispersed and eat straight out of the jar

Alternatively tip gently into a bowl and add any additional items such as tuna our poached chicken or ham


Bon Appetit!   🙂



One Comment Add yours

  1. lucylox says:

    That’s my kind of lunch 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s