4 Meal Prep Salad Ideas In A Mason Jar Recipes
4 MEAL PREP SALAD IDEAS IN A MASON JAR
Meal prepping salads just got easier by layering them in mason jars. It keeps all the ingredients fresh but there is a trick to how to prepare it to stay fresh. Check out these 4 delicious meal prep ideas creating a salad in a jar!
Provided by Danielle Fahrenkrug
Time 30m
Number Of Ingredients 34
Steps:
- In a mason jar layer the ingredients in the order listed. First the oil, lemon juice, salt and pepper. Then layer the chickpeas, carrots, onion, edamame, cucumber, almonds, cilantro and lettuce. Cover and store up to 4 days in the refrigerator.
- In a mason jar layer the ingredients in the order listed. First add the salsa, black beans, tomato, corn, onion, guacamole and lettuce. Optional to add the cheese. Cover and store up to 4 days in the refrigerator.
- In a mason jar layer the ingredients in the order listed. First add the raspberry dressing, chickpeas, onion, cranberries, pepitas, pecans, arugula and feta cheese (optional to add the cheese. Cover and store up to 4 days in the refrigerator.
- In a mason jar layer the ingredients in the order listed. First add the honey mustard dressing, cooked chicken, hard boiled egg slices, tomato, cucumber and lettuce. Cover and store up to 4 days in the refrigerator.
Nutrition Facts : ServingSize 1 g, Calories 465 kcal, Carbohydrate 47 g, Protein 21 g, Fat 25 g, SaturatedFat 2 g, Sodium 891 mg, Fiber 16 g, Sugar 12 g
MASON JAR SALAD MEAL PREP RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, oregano, cherry tomato, carrot, yellow bell pepper, cucumber, red cabbage, mixed green, shrimp, cherry tomato, carrot, yellow bell pepper, red onion, asparagus, olive oil, salt, pepper, chili powder, oregano, lime juice, mixed green, lime juice, olive oil, honey, chili powder, salt, pepper, lemon juice, olive oil, black pepper, oregano, salt
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 35
Steps:
- Preheat oven to 425˚F (220˚C).
- On a baking sheet lined with parchment paper, season chicken with olive oil, salt, pepper, and oregano.
- On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.
- Bake chicken and veggies in the oven for 15 minutes.
- Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.
- Remove roasted veggies from oven. Add the shrimp to the oven and cook with the chicken for 5-7 minutes, or until both the shrimp and chicken are fully cooked.
- Prepare chili lime vinaigrette dressing and split the dressing between two quart-sized mason jars.
- Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.
- Fill the top with as much mixed greens as you can fit and close jar with lid. Set aside in fridge.
- Prepare lemon pepper vinaigrette dressing and split between two quart-sized mason jars. Add in fresh veggies and top with sliced chicken.
- Fill the top with as much mixed greens as you can fit and close jar with lid. Store both salads in the fridge for up to 4 days.
- To serve, pour out contents into a large bowl and mix everything together.
- Enjoy!
Nutrition Facts : Calories 634 calories, Carbohydrate 37 grams, Fat 32 grams, Fiber 8 grams, Protein 51 grams, Sugar 20 grams
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