Mason Jar Salads

I don’t know about you, but I really struggle to get my leafy greens. I keep buying giant tubs of organic spring mix or baby spinach, but they just rot in the fridge.  Sure, I drink my share of green smoothies, and I like them, but “they” say you’re not supposed to drink your calories.

But every time I’d pack a salad for lunch, it would get soggy.  And then I discovered Mason Jar Salads!  These are the best!

Step by Step Mason Jar Salad Preparation


  1. Into a clean, wide mouth, quart sized mason jar, add 2 tablespoons of your favorite dressing.
  2. Now, it’s time for the secret ingredient.  Add one sliced mini-cucumber, and a handful of cherry tomatoes.  These veggies are sturdy enough to sit in dressing for a few days without getting soggy, and they create a barrier to keep your leafy greens dry.
  3. Add your protein.  I like to add a hard boiled egg and some leftover meat from a previous meal.  You could also use lunch meat.
  4. Add your greens!
  5. Close it up.
  6. When you are ready to eat, just dump it into a bowl and voila.


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