Salad in a Jar

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Our world today is all about convenience. Grab and Go is what so many of us do especially for lunch. When I don’t plan ahead I find myself eating unhealthy. I might grab a little something here and a lot of something there and next thing I know I have binged on popcorn because I’m so hungry. I have found an easy, make ahead way of solving that problem: salads in a jar. That is right. Grab those mason jars you have at home, fill them with tasty salad fixings, pour in a homemade dressing, give it a shake and you are ready to go! Salad in a jar, you will never leave home without it.

Salad in a Jar

Here are a couple of my favorite ones but the key is being creative and you can add whatever is your food mood of the day !! Feel free to think exotic! Indian, Asian, Southwestern.

Flirt with Flavors! Here’s your chance to experiment and play.

Tuscan Salad in a Jar  Print This Post Print This Post

Salad in a Jar

Prep Time: 15m;  Cook Time: 10m; Total Time: 25m

Serves: 2;  Yield: 2 jars



  • 1 cup gluten free pasta
  • 1 cup cherry tomato, sliced
  • 8 mini mozzerella balls, halved
  • 1 cup arugula
  • 1/2 cup mixed olives, halved
  • 1 cup tuscan kale, chopped

Pesto Dressing

  • 1/2 cup walnuts
  • 3 garlic cloves
  • 2 cups basil
  • 1/2 cup parsley
  • 1/4 cup nutritional yeast or parmigiano reggiano
  • 3/4 cup extra virgin olive oil
  • 1/2 lemon juice
  • salt
  • black pepper



  • Combine basil, parsley, nutritional yeast, garlic, walnuts, EVOO, and lemon juice in a large food processor bowl.
  • Blend to a smooth paste
  • Season to taste


In a medium sized jar, layer all the salad condiments starting with 3 tbsp of pesto, 1/2 cup gluten free pasta, 1/2 cup cherry tomatoes, 4 mini mozzerella balls, 1/2 cup arugula, 1/4 cup mixed olives, and finish with 1/2 cup tuscan kale.


Cobb Salad in a Jar  Print This Post Print This Post

Salad in a JarPrep Time: 15m; Cook Time: 10m; Total Time: 25m

Serves: 2;  Yield: 2 Jars



  • 1 head bibb lettuce, chopped
  • 2 radish, thinly sliced
  • 1 cup roasted chicken, cubed
  • 1/2 cup roquefort, crumbled
  • 2 hard boiled eggs, sliced
  • 1 cup roasted pumpkin seeds

Honey Mustard Dressing

  • 2 tablespoons honey mustard
  • 1 tablespoon Lemon juice
  • 4 tablespoons Extra Virgin Olive Oil
  • Salt and freshly ground pepper to taste



In a medium sized jar, layer all the salad ingredients starting with 1 cup of chopped lettuce, 10 slices of radishes, 1/2 cup roasted chicken, 1/4 cup roquefort, 1 hard boiled egg, and finish with 1/2 cup pumpkin seeds.


In a small mixing bowl, whisk honey mustard, lemon juice, salt and pepper and add EVOO. Shake to combine.

Taste for seasoning

Fill a small jar with 3 tablespoons of dressing


Recipes: Cioppino – Italian Seafood Stew  Cookbook author and entertaining expert, Pamela Morgan is the owner of NYC based Flirting with Flavors, where she offers exclusive cooking parties, inspirational seminars and special events. She is highly regarded as a special event planner, culinary consultant, cookbook author, and is a food & entertaining editor for Hamptons’s Cottages and Gardens.   Pamela sees food as a flirtation: sexy, provocative, and a little mysterious. Her desire is to teach you how to flirt your way into a full on passion for cooking and entertaining! Visit her web site for recipes, entertaining inspiration and much more.


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