Mason Jar Salad Shakers Recipes

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MASON JAR SALAD SHAKERS



Mason Jar Salad Shakers image

Our Mason Jar Salad Shakers are make-ahead, grab-and-go salads in a jar. Simply make, shake and eat!

Provided by Paula Jones

Categories     Lunch

Time 5m

Yield 1

Number Of Ingredients 4

2 tablespoons balsamic vinaigrette dressing
3 fresh whole baby portabella or regular white mushrooms, sliced
5 cherry tomatoes
1 cup fresh spinach leaves, stems removed

Steps:

  • In 16-oz mason jar, layer ingredients in order listed. Cover with lid. Refrigerate until ready to eat, up to 4 days.

Nutrition Facts : ServingSize 1 Serving

MASON JAR SALAD MEAL PREP RECIPE BY TASTY



Mason Jar Salad Meal Prep Recipe by Tasty image

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

2 boneless, skinless chicken breasts
olive oil, to taste
salt, to taste
pepper, to taste
oregano, to taste
1 cup cherry tomato, halved
1 cup carrot, shredded
1 cup yellow bell pepper, chopped
1 cup cucumber, sliced
1 cup red cabbage, shredded
mixed green, large handful
1 lb shrimp, peeled and deveined
1 cup cherry tomato, halved
1 cup carrot, shredded
1 cup yellow bell pepper, chopped
1 cup red onion, chopped
1 cup asparagus, chopped
olive oil, to taste
salt, to taste
pepper, to taste
chili powder, to taste
oregano, to taste
lime juice, to taste
mixed green, large handful
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon oregano
salt, to taste

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

THELMA'S MASON JAR SALAD DRESSING



Thelma's Mason Jar Salad Dressing image

Forgotten salad dressing. Keeps in the refrigerator, easy to make, and is a recipe that has been in the family for years. This is an old recipe from the 30's and the lady who gave it to me has passed away. She will be remembered whenever her recipe is prepared.

Provided by PJ's kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 15m

Yield 32

Number Of Ingredients 11

1 ½ cups vegetable oil
1 (10.75 ounce) can tomato soup
¾ cup cider vinegar
½ cup white sugar
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon onion juice
1 teaspoon salt
1 teaspoon paprika
½ teaspoon ground black pepper

Steps:

  • Combine oil, tomato soup, vinegar, sugar, garlic, Worcestershire sauce, mustard, onion juice, salt, paprika, and black pepper in a mason jar with tight-fitting lid and ring. Seal the jar and shake until ingredients are blended.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4.7 g, Fat 10.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 136.5 mg, Sugar 3.9 g

SALAD SHAKERS



Salad Shakers image

A fun salad idea and can imagine Mexican grilled chicken would be a good substitute. The success of these types salads are in the meats being warm served with the crunchy, cold greens. Try using a mason jar for individual servings.

Provided by gailanng

Categories     Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground beef (95% lean)
2 teaspoons minced garlic
1/4 cup water
2 tablespoons chili powder
2 teaspoons ground cumin
salt
iceberg lettuce (10 - 12 ounces lettuce, red cabbage, carrots) or romaine mixed salad green (10 - 12 ounces lettuce, red cabbage, carrots)
1 cup diced tomato
1/2 cup canned black beans, rinsed, drained
1/2 cup frozen corn, defrosted, drained
1/2 cup shredded cheddar cheese
1/2 cup prepared ranch dressing
1/4-1/3 cup crunchy corn tortilla strips (see instructions below for strips) or 1/4-1/3 cup crushed baked corn tortilla chips (see instructions below for strips)

Steps:

  • Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary. Stir in water, chili powder, cumin and salt; cook and stir 1 minute to blend flavors. Cool slightly.
  • Place salad mix, beef, tomato, beans, corn and cheese, if desired, in large bowl with lid. Top with dressing; close lid securely or cover bowl tightly with plastic wrap. Shake gently to combine. Top with tortilla strips, if desired.
  • To make single servings, place 1-1/2 cups salad mix, about 2/3 cup beef mixture, 1/4 cup tomato, 2 tablespoons beans, 2 tablespoons corn and 2 tablespoons cheese, if desired, in small bowl with lid. Top with 2 tablespoons dressing; close lid securely. Shake gently to combine. Top with tortilla strips, if desired.
  • Crunchy Tortilla Strips: Cut 2 corn tortillas in half, then crosswise into ¼-inch-wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400ºF or until crisp.

Nutrition Facts : Calories 534.9, Fat 38.4, SaturatedFat 12.2, Cholesterol 101.8, Sodium 677.5, Carbohydrate 20.4, Fiber 5.3, Sugar 2.3, Protein 29.2

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