Salads aren’t just for summer: You can enjoy Mason jar salads year long

In layered Mason jar salads, complete nutrition meets ingenious design. Try this portable, flexible and perfectly-proportioned school or work lunch option with tasty ingredients. Don’t use anything you don’t like, because there are so many options, you don’t have to! (This means you will actually eat a salad for lunch.)

Abby Chan, R.D.N., a registered dietitian nutritionist at Northern Arizona Healthcare’s Flagstaff Medical Center, recommends Mason jar salads as a simple way to start integrating more vegetables into your diet.

“Vegetables are packed with fiber, which helps feed beneficial gut bacteria and maintain a healthy intestinal tract,” Chan said. “The various colors of vegetables represent different phytonutrients, vitamins and minerals. A vinaigrette made with olive oil is a great way to get a balance of healthy fats.”

Buy some Mason jars and get started!

Step 1: Dressing

Pour the dressing into the jar first so it doesn’t make the other ingredients soggy. Even better, use a Mason jar with a dressing compartment built into the lid.

Step 2: Layering

Pack layers tightly to keep air from getting in so your salad stays fresh longer (about 2-3 days in the refrigerator).

Step 3: Storing

Refrigerate jars upright to prevent the dressing from soaking into the greens.

Step 4: Eating

Shake the jar and pour into a bowl to eat. You could eat straight from the jar, but your salad won’t be as well-mixed.

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