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Mason Jar Salads for Lunch On-The-Go

Toni Ann DiSantis

The secret to a perfect and tasty Mason jar salad is all in the order.

The dressing goes in first, which guarantees that your salad ingredients will not get soggy. Then add a grain or a protein, or anything else big and chunky. This protects your more delicate ingredients from getting wet. Follow with the fixings. Little things like shaved nuts, raisins, cheeses. The ingredients that you want to stay dry until just before you eat it. If you have any leafy greens, they go in last. That way when you turn the Mason jar over and unload it all into a bowl, the greens will make the salad bed.

Walnut, Radish, and Apple Salad

Serves 1


3 T. raw almond butter
1 T. unseasoned rice wine vinegar
⅛ tsp. salt
1 T. maple syrup
2 t. toasted sesame oil
3 cups mixed greens
1 stalk celery, diced
2-3 radishes, thinly sliced
¼ green apple, thinly sliced and soaked in salted water to prevent browning
⅓ cup walnuts

For the Dressing:

Combine all ingredients in a tightly sealed container and shake until emulsified.

For the Salad:

Pour 2 tablespoons of dressing in the bottom of a wide mouth mason jar.
Working from the bottom up, layer the apples, radishes, celery, and walnuts.
Pack in the greens and seal the jar.
Refrigerate until ready to eat. Keeps 3-4 days.
When ready to eat, pour the contents of the jar into a large bowl. (If the dressing has thickened up and will not easily pour out of the jar, add a tablespoon of warm water, seal the jar, and shake to thin out the dressing before adding to the salad).
Toss the salad with the dressing and enjoy!


Turkey, Sun-dried Tomatoes, & Chickpea Mason Jar Salad
Serves 1

2 tablespoons balsamic vinegar dressing
3-4 quart cherry tomatoes, halved
1 baby cucumber, sliced
3 pieces sun-dried tomatoes, chopped
1/4 cup of chickpeas, drained and rinsed
1 tablespoon crumbled blue cheese
3 pieces sliced smoked turkey breast, chopped
1 cup chopped romaine lettuce or any mixed greens


Start with balsamic vinegar dressing.
Then add tomatoes, cucumbers, sun-dried tomatoes, and chickpeas, crumbled blue cheese, followed by the turkey.
Top with lettuce/mixed greens
Refrigerate until ready to eat.
When ready to eat shake jar and pour onto a plate.


Spinach Salad with Mozzarella, Orzo, and Snap Peas

Serves 1


1/4 cup orzo
1 tablespoons olive oil
1 teaspoon choice of dried herbs
1/4 tablespoon fresh lemon juice
salt and pepper to taste
3-4 cherry tomatoes cut in half
1/4 cup halved snap peas
2 ounces fresh mozzarella, shredded
1 cup baby spinach


Cook the orzo according to the package directions. Drain and let cool.
Whisk together the oil, lemon juice, herbs, salt and pepper in a medium bowl. Pour into the bottom of each jar.
After the dressing, layer the salad ingredients starting with the cherry tomatoes, followed by the orzo, snap peas, mozzarella, and top with the spinach.
Screw the lids onto the jar tightly and refrigerate immediately.
When you’re ready to eat, unscrew the lid and shake the salad out into a bowl and enjoy.