Mason jar salads are the perfect make at home lunch. They’re not only a great way to use up leftovers, but also so easy to prep ahead of time.

In order to make a mason jar salad that’ll hold until lunchtime, you’ll need a go-to layering technique. If you’re looking to make a large, hearty salad, use a quart-sized mason jar for the following recipes.

Here’s our foolproof way to layer:

Dressing First: Adding the moist layers on the bottom will keep the wet ingredients from getting your greens soggy.

Chunky Ingredients: Next, pop in things like grains and meats. Ingredients that soak up the dressing are ideal for this layer. They’ll also help keep the dressing at the bottom since they’re denser.

Sweet and Savory Fixings: All of those delightful toppings that make salads more than just a salad go in next. That means cheeses, nuts, dried fruit, scallions, and bacon bits. The meat and grain layer will prevent these ingredients from getting wet and, since these are usually dry, they won’t get the lettuce soggy either.

Greens Last: Any kind of lettuce or greens go in last. Putting them at the top will keep them fresh and crisp.
When you’re ready to eat, flip the salad into a bowl. Since you stacked the lettuce last, it’ll fall to the bottom and all the other ingredients will land on top, just as it would normally be when you serve a salad!

1. Greek Salad 

Start with Greek Dressing:
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon honey
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

You can also use whatever balsamic and olive oil dressing you want, whether it’s store bought or homemade!
Then, layer the following ingredients in this order:

• 1/2 cup cooked farro (quinoa or brown rice are also good choices)
• 1/3 cup chopped green peppers
• 1/3 cup cherry tomatoes (sliced in half)
• 1/3 cup English cucumber (chopped)
• 1 tablespoon red onion (chopped)
• 1/4 cup crumbled feta
• 1/4 cup Kalamata olives (pitted)

2. Buffalo Chicken Salad

Start with:

1/4 cup ranch or blue cheese dressing
1/3 cup shredded chicken tossed with 1 tablespoon Buffalo wing sauce
2 tablespoons chopped celery
1 tablespoon diced red onion
2 tablespoons corn
1 tablespoon crumbled blue cheese
Fill the rest of the jar with chopped romaine lettuce and sliced scallions for an extra bite.

3. Burrito Bowl in a Jar

Start off by making a spicy ranch dressing:

2 tablespoons mayonnaise
1/4 cup sour cream
2 tablespoons buttermilk
1 teaspoon vinegar
1/2 teaspoon chopped fresh dill
1/2 teaspoon chopped fresh chives
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1/4 teaspoon cumin
Combine all of the ingredients in a bowl with a whisk and use as much as you like in the bottom of the jar.

Then layer in the following order:

1/2 cup cooked farro
2 tablespoons salsa
1/4 cup black beans (cooked)
1/3 cup corn (fresh or frozen that has been thawed)
1/4 cup cheddar cheese (shredded)
Top off the jar with chopped fresh romaine and enjoy your homemade burrito bowl on the go!

4.Thai Peanut Noodle Salad

First, make a Thai Peanut Dressing:

1 tablespoon red wine vinegar (or rice vinegar)
2 teaspoons sesame oil
2 teaspoons ginger (fresh or powdered)
2 teaspoon garlic powder
2 teaspoons onion powder
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/2 cup smooth peanut butter
1 teaspoon red pepper flakes
2 teaspoons Sriracha
Combine all of the dressing ingredients in a blender and blitz until smooth. Then layer the dressing on the bottom of your jar.

Here’s how to layer:

1/2 cup noodles
A handful of chopped peanuts
1/4 cup grilled chicken
1/4 cup peas or edamame
Top with some sliced red peppers and finish the jar off with chopped romaine lettuce. (You can also just leave the lettuce out if you want it to only be a noodle salad.)

Other optional ingredients also include Asian pickled vegetables, shredded carrots, and shrimp.

5. Caprese Salad

Start with a simple mixture of olive oil and balsamic vinegar. 

2 tablespoons olive oil
2 teaspoons balsamic reduction
1/2 teaspoon salt
1/2 teaspoon of pepper
1 tablespoon chopped fresh basil
1/2 cup cooked pasta, the shape of your choice!
1/2 cup diced fresh mozzarella (You can also use the little pearl mozzarella.)
Layer on some sliced cherry tomatoes, garnish with a few basil leaves, and fill the rest of the jar with fresh baby spinach.

Take your gourmet salad anywhere you go!

Source https://www.thespruceeats.com/mason-jar-salads-4172945

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