Mason Jar Salads Tastes Better From Scratch

Want more yummy salads? Try this Taco Salad, Burrata Salad, Cheeseburger Salad, or this Asian Chicken Salad!

How to make a Mason Jar Salad:

Prep Ingredients: Chop any veggies, cook protein, make dressing, and prep ingredients. I have FOUR delicious recipes for you to mix it up with, and this recipe printable with all four recipes! Enjoy a Tortellini Caprese Salad, BBQ Chicken Salad, Greek Salad, or a Thai Inspired Salad. So grab your jars and let’s make this your summer obsession too. Assemble: The dressing goes in first (so it doesn’t make any ingredients soggy), then the chopped veggies, protein, and greens are added last, tightly packed on top. Salads can be stored in the fridge for up to 5 days. Just dump in a bowl and enjoy! Find all four recipes HERE.

Tortellini Caprese Salad:

Cook tortellini according to package instructions. Drain, rinse under cold water and set aside. Add all dressing ingredients to a bowl and whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add onion, cherry tomatoes, tortellini, cucumber, orange bell pepper, onion and cheese. Top with lettuce– tightly pack the jar. Add a pinch of salt and pepper then apply mason jar lid. Refrigerate for up to 5 days. (Full recipe here).

BBQ Chicken Salad:

Toss chicken in a bowl then toss with barbecue sauce. Mix all dressing ingredients together until smooth. Add ¼ cup of dressing to each jar. Top with carrot, onion, black beans, corn, bbq chicken, bell pepper, jalapeño, cheese, and cilantro. Add lettuce, pressing down to pack it in and fill the jar. Apply lid. Refrigerate for up to 5 days. (Full recipe here).

Greek Salad:

Add all dressing ingredients to a bowl then whisk well to combine. Taste and adjust seasonings, as desired. Divide dressing among the mason jars. Add cucumber, tomato, onion, olives, and feta. Top with mixed greens– tightly pack the jar. Add a pinch of salt and pepper and then apply mason jar lid. Refrigerate for up to 5 days. (Full recipe here).

Thai Salad:

Add all dressing ingredients to a bowl and whisk well to combine. Add water to thin the dressing a little, to a smooth, creamy consistency. Divide dressing among the mason jars. Add bell pepper, edamame, carrot, chicken or shrimp, green onion, cilantro, then coleslaw mix. Top with romaine to fill the jar, then a spoonful of peanuts. Apply lid and refrigerate salad for up to 5 days. (Full recipe here).