How to Make the Perfect Mason Jar Salad

A delicious, layered lunch that’s portable, pretty, and stays fresh for days!
Think of it like building a salad skyscraper—each floor (layer) is designed to protect the next. The secret? Layering in the right order so nothing gets soggy!
 
🫙 What You’ll Need:

• A Mason jar (wide-mouth quart jars are easiest to layer and eat from)

• Fresh ingredients from each category below

• A spoon or tongs for layering

• A little fridge space 😉
   

🧱 Layer by Layer: The Winning Order (Bottom to Top)
 
1. Dressing (The Foundation)
Start with 2–3 tablespoons of your favorite dressing.
Tip: Keep it away from greens so they stay crisp!
 
2. Crunchy Veggies (The Barrier Layer)
Things like:

• Carrots

• Cucumbers

• Cherry tomatoes

• Peppers
  These sturdy veggies hold up in the dressing and protect softer layers.
   

3. Proteins & Hearty Add-ins (The Fuel Layer)
Add:

• Chickpeas, black beans, or lentils

• Cooked chicken or tofu

• Boiled eggs or cheese cubes

• Whole grains like quinoa, couscous, or rice
   

4. Softer Fruits/Veggies (The Delicate Layer)
Think:

• Avocado (add lemon to prevent browning)

• Berries or apple slices

• Corn, mushrooms, roasted squash
   

5. Leafy Greens (The Top Canopy)
Greens like:

• Spinach

• Arugula

• Romaine

• Mixed greens
  These stay dry and fresh because they’re far from the dressing!
   

6. Optional Crunch (Add Later!)
If you're adding nuts, seeds, or croutons—store them separately and toss them in just before eating.

🌿 Storage Tips:

• Keep jars upright in the fridge for up to 4–5 days.

• When ready to eat: shake it up, or pour into a bowl and toss.
   

💡 Bonus Tip:
Want to make a week’s worth? Line up your jars and assembly-line the layers. It’s like meal prepping with a sprinkle of joy.