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Shocking 30-Minute Mason Jar Salad for a Week

Mason Jar Salad for a Week of Lunches (No Boredom)
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Prepare a week’s worth of exciting lunches with these easy Mason Jar Salads. This meal prep plan keeps your midday meals fresh and interesting.

Ingredients

Scale
  • 1 cup cooked Quinoa or Farro
  • 1 cup chopped cooked Chicken Breast or Chickpeas
  • 1/2 cup chopped Bell Peppers (various colors)
  • 1/2 cup Cherry Tomatoes, halved
  • 1/4 cup shredded Carrots
  • 1/4 cup sliced Cucumber
  • 2 cups mixed Greens (Spinach, Romaine)
  • 2 tablespoons Dressing (Vinaigrette or Lemon Herb)
  • Optional: 1/4 cup crumbled Feta or seeds

Instructions

  1. Place the dressing at the bottom of each mason jar.
  2. Layer the hardiest ingredients next: cooked grains and protein (chicken or chickpeas).
  3. Add the sturdy vegetables: bell peppers and carrots.
  4. Add softer vegetables next: cucumbers and tomatoes.
  5. Place greens on top, filling the jar almost to the top.
  6. Seal the jars tightly. This layering keeps everything crisp.
  7. Repeat for five jars for a full week of lunches.
  8. When ready to eat, shake the jar well or empty contents into a bowl to mix with the dressing.

Notes

  • Always place the dressing at the very bottom to prevent the greens from getting soggy.
  • Use jars with tight-sealing lids for best results.
  • For added crunch, keep croutons or nuts in a separate small container.
  • If using hard-boiled eggs, add them just above the dressing layer.

Nutrition

Find it online: https://tasteportfolio.com/mason-jar-salad-for-a-week-no-boredom/