Easy Mason Jar Salads

Does anyone else really struggle with preparing lunches for the week? I just don't enjoy eating the same turkey sandwich five days in a row. Today I am sharing my favorite lunch with you and giving you the tools to create your own: Mason Jar Salads!

These mason jar salads are easy to prep on Sunday's and grab-and-go in the morning during the work week. I make two types of salads when I have these so I can have something different each day. The great thing about these salads is that you can change them up and add the ingredients that you prefer. 

Easy Mason Jar Salads by popular Indianapolis lifestyle blogger Trendy in Indy

2 SUPER EASY & DELICIOUS MASON JAR SALADS

Strawberry-Lime Salad

Dressing Ingredients:

  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 tsp Strawberry Preserves
  • 1 Tbsp. Lime Juice
  • 1 tsp Mustard
  • 1 Tbsp. White Wine Vinegar
  • Salt and Pepper to taste

*This makes enough for two pint size mason jars. 

Salad Ingredients:

  • Dressing
  • Cooked Quinoa (or white rice)
  • Chicken (optional)
  • Sliced Strawberries 
  • Sunflower Seeds (or some other nut)
  • Baby Spinach
  • Shredded Mozzarella Cheese (optional)

*I like to add more "toppings" than lettuce so I did not include an amount here for you because it varies based on what you like. 

To Make:

  1. Combine all dressing ingredients in a cup with a lid. I use my NutriBullet small cup. Shake well.
  2. Pour half of the dressing into one mason jar and half into the other mason jar.
  3. Layer the ingredients listed in the order above (quinoa after dressing). You want the spinach (or other greens) to be as far from the dressing as possible. 
  4. Place in the fridge and eat when ready. 
Easy Mason Jar Salads by popular Indianapolis lifestyle blogger Trendy in Indy

Orange Marmalade Salad

Dressing Ingredients:

  • 2 tsp. Orange Marmalade
  • 2 Tbsp. Apple Cider Vinegar
  • 2 tsp. Extra Virgin Olive Oil
  • Salt and Pepper to taste

* Makes enough for two pint size mason jars. 

Salad Ingredients:

  • Dressing
  • Cooked Quinoa
  • Chicken (shredded or cubed)
  • Clementines
  • Chopped or slivered almonds
  • Romaine and baby spinach
  • Shredded Colby Jack Cheese (optional)

To Make:

  1. Combine all dressing ingredients in a cup with a lid. I use my NutriBullet small cup. Shake well.
  2. Pour half of the dressing into one mason jar and half into the other mason jar.
  3. Layer the ingredients listed in the order above (quinoa after dressing). You want the spinach (or other greens) to be as far from the dressing as possible. 
  4. Place in the fridge and eat when ready. 

Tips from Chef Jen at Market District

On our grocery trip this week, I learned that there is actually a difference between an olive oil you use for cooking or baking vs. a finishing oil. So this week instead of generic Extra Virgin Olive Oil, I am using a Market District Lemon Olive Oil. This gives the salad an extra zest that doesn't exist otherwise. Thanks for the tip Jen!

If you try out these mason jar salads, I'd love to hear your feedback! Tag me on you Instagram story (@trendyinindy) or Facebook post (Trendy in Indy).

xo,

Steph

This post was sponsored by Market District. Thanks for supporting the brands that support Trendy in Indy.