Mason Jar Salads with Lemon Vinaigrette
Mason Jar Salads
Layered salads in mason jars that stay fresh for days. Perfect grab-and-go meals packed with greens, veggies, and protein.
Nutrition (per serving)
Mason jar salads are an absolute game-changer for meal prep. Layer everything the night before—dressing at the bottom, sturdy vegetables in the middle, and tender greens on top—and your salad stays fresh and crisp for up to five days. There's something deeply satisfying about shaking up that jar right before lunch and having a restaurant-quality salad ready to eat.
What I love most about this formula is how forgiving it is. You can swap in whatever vegetables you have on hand, choose your favorite protein, and adjust the dressing to your taste. These jars travel beautifully too, making them perfect for packed lunches, picnics, or whenever you need a wholesome meal that's already done.
Ingredients
- Extra virgin olive oil:6 tbsp
- Fresh lemon juice:3 tbsp
- Dijon mustard:1 tbsp
- Garlic clove, minced:1 piece
- Salt:¼ tsp
- Black pepper:¼ tsp
- Canned chickpeas, drained and rinsed:1.5 cups
- Cucumber, diced:1 medium
- Cherry tomatoes, halved:1 cup
- Red bell pepper, diced:1 medium
- Red onion, finely diced:¼ small
- Feta cheese, crumbled:¾ cup
- Fresh spinach or mixed greens:3 cups
Instructions
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Make the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
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Divide the vinaigrette evenly among four 32-ounce mason jars, pouring about 4 tablespoons into the bottom of each jar.
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Layer the chickpeas next, then add the cucumber, cherry tomatoes, red bell pepper, and red onion in that order.
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Top each jar with the crumbled feta cheese, then finish with the fresh spinach or mixed greens.
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Screw the lids on tightly and refrigerate. When ready to eat, shake the jar vigorously for 20-30 seconds to distribute the dressing, then pour into a bowl or eat straight from the jar.
Tips & Notes
- Keep dressing separate from greens until right before eating to prevent wilting.
- Sturdier vegetables like cucumbers, tomatoes, and peppers hold up better than delicate leaves.
- Add proteins like grilled chicken, hard-boiled eggs, or beans for extra staying power and nutrition.
- These salads keep for up to five days in the refrigerator when properly layered.
- Try different vinaigrettes—balsamic, honey mustard, or tahini work beautifully too.
