Mason Jar Salad Recipe in 15 Minutes

Name: Mason Jar Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp olive oil; 2 tbsp lemon juice; 1 tsp mustard; ½ tsp salt; 480 g tinned chickpeas, drained; 1 cucumber, diced; 2 carrots, grated; 200 g cherry tomatoes, halved; 100 g feta, crumbled; 120 g baby spinach

Mason Jar Salad

Layers of dressing, chickpeas, cucumber, tomato, carrot and leaves in a jar, ready for the lunch box. Four servings in 15 minutes.

Not yet rated 15 min total Serves 4 servings Easy

Why This Mason Jar Salad Recipe Works

Everything depends on the order. The dressing goes in first, at the bottom, and the leaves go in last, at the top, so nothing touches and nothing wilts.

After the dressing come the hard, wet vegetables that do not mind sitting in it: chickpeas, carrot and cucumber. Then the softer ones, such as tomatoes, then the cheese, and finally a tight packing of leaves.

Dry every ingredient first. Wet vegetables make the salad soggy within a day, and a salad spinner is the quickest way to dry the leaves.

Use wide-mouth jars of about 750 ml, which are easier to fill and to eat from. Pack firmly, since the lid keeps the leaves from being crushed. To eat, shake the jar well and tip it into a bowl, so the dressing coats everything. Keep the jars cold, upright, and out of the lunch bag until you need them. Pick sturdy leaves such as spinach, kale or romaine, and avoid delicate ones such as rocket that wilt quickly.

Making Mason Jar Salad

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

Whisk the oil, lemon juice, mustard and salt and divide among four wide jars.
Layer in the chickpeas, cucumber, carrots, tomatoes and feta, in that order, pressing down lightly.
Pack the spinach on top, seal and keep in the fridge. Shake and tip into a bowl to eat.

Small Things That Help

Put the dressing at the bottom.
Dry all the vegetables first.
Pack the leaves in last.
Shake before eating.

What to Serve with Mason Jar Salad

Grilled chicken
Crusty bread
Boiled eggs
Hummus

Storing & Reheating Mason Jar Salad

Keeps in the fridge for up to 3 days.

Mason Jar Salad FAQ: Common Questions

How long does Mason Jar Salad take to make?

About 15 minutes in total — 15 minutes of preparation and of cooking. The recipe serves 4.

What are the key tips for making Mason Jar Salad?

Put the dressing at the bottom. Dry all the vegetables first. Pack the leaves in last. Shake before eating.

What should I serve with Mason Jar Salad?

Grilled chicken; Crusty bread; Boiled eggs; Hummus.

How should Mason Jar Salad be stored?

Keeps in the fridge for up to 3 days.

Is Mason Jar Salad suitable for a special diet?

This recipe is vegetarian, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.

0Calories

0gProtein

0gCarbs

0gFat

0gFibre

0gSugar

0mgSodium

Vegetarian Low-Carb Keto No Added Sugar

Mason Jar Salad

Making Mason Jar Salad

Small Things That Help

What to Serve with Mason Jar Salad

Storing & Reheating Mason Jar Salad

Mason Jar Salad FAQ: Common Questions

What's in a Serving

Reader Reviews

Cooked this? Leave a review

Making Mason Jar Salad

Small Things That Help

What to Serve with Mason Jar Salad

Storing & Reheating Mason Jar Salad

Mason Jar Salad FAQ: Common Questions

What's in a Serving

Reader Reviews

Cooked this? Leave a review

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