classic layered salad {in a mason jar}

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Here’s my first post about salad in a mason jar! I’m working on a series that will include about 40 different meals and desserts in mason jars (approximately 15 of these will be salads.) I’m so excited to get started and to share these yummy, easy recipes with you!

Mason jars are wonderful for when you want to pack a picnic and bring it to the park or beach. They’re also great for transporting fresh foods on long road trips. They’re adorable, environmentally friendly, and make clean up a breeze. Ready? I hope you enjoy these treats as much as I do.

First up: Classic Layered Salad. YUMMMM!

for 4 servings:

4 (25 oz.) Mason jars

2 cups crumbled corn bread muffins

2 Tablespoons honey

2 cups spring greens

1/3 cup Italian dressing or balsamic vinaigrette (divided)

1 large chicken breast, grilled and cut into chunks (approx. 1 and 1/2 cups)

1/2 cup yellow and orange bell pepper, chopped

2 Roma tomatoes, seeded and chopped

1/2 cup red onion, chopped

1/4 cup celery, chopped

1/4 cup cucumber, seeded and chopped

Italian dressing or balsamic vinaigrette

a sprinkle of salt and pepper

2 cups grated Monterey Jack cheese

8 slices salami, chopped

1 mashed avocado + juice of 1/2 lemon + 4 oz. sour cream (mix together ’til smooth)

6 pieces of bacon, fried, cooled and crumbled

2 green onions + green tops, chopped

 

Divide the ingredients between the 4 (25 oz.) canning jars, layering in the order given, starting with the corn bread and building up from there. Don’t use all of the Italian dressing/vinaigrette in the first drizzle… You’ll notice that I list it twice, so divide it accordingly. You may have to gently tamp the ingredients down as you go to get everything into the jars. You’ll want a little head space so when it comes time to stir those delicious ingredients together, you’ll have room.

Once everything is in the jars, cover tightly and refrigerate until you’re ready to eat. If you’re transporting these salads to a picnic destination, or on a road trip, simply push the jars down into ice in your cooler. Eat these salads within 24 hours of making them.

Enjoy!

~Melissa

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  11 comments for “classic layered salad {in a mason jar}

  1. Tampa Cake Girl
    May 26, 2014 at 4:22 pm

    There is nothing more sothern than eating out of a Mason Jar! It’s a southern thang! I am sharing!

    • Melissa
      May 29, 2014 at 10:17 am

      Thanks so much, Lovely! Enjoy 🙂 XOXO ~M

  2. Ruth Cobb
    May 27, 2014 at 7:04 am

    I love the mason jars recipes I’ve been seeing on the web and Facebook. I hope when you get your ideas that you will put them on one list for us to get to easily.

    This salad looks so good.

    Have a good day

    • Melissa
      May 29, 2014 at 10:18 am

      I sure will, Ruth! I’m so pleased you like the recipes 🙂 XO ~M

  3. Joan Petty
    March 28, 2015 at 3:35 pm

    Love the mason jar recipes

  4. Jan Estabrook
    April 7, 2015 at 4:05 pm

    I am in the process of making this salad now. I love it. Thank you so much.

  5. VICKIE
    April 7, 2015 at 4:58 pm

    I think these salads look wonderful, and would be perfect for family get-togethers. I would probably put them in wide-mouth jars to make it easier to stir and eat. Just MY opinion!

  6. April 7, 2015 at 7:14 pm

    Love it!!!!

  7. Sue
    April 11, 2015 at 6:00 pm

    This looks delicious and great to take to work! My only question is that if I make it the night before and refrigerate it to take for lunch the next day, will the lettuce get soggy from the dressing being on it? I love a crisp salad!`

  8. stephanie
    April 11, 2015 at 9:10 pm

    This sounds awesome! Can’t wait to see more mason jar recipes! QUESTION…. Do the salads ever get soggy?

  9. Czuke
    April 8, 2016 at 1:38 pm

    That makes for a health|y lunch. THANK You for Sharing. Do you have anymore?

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