Salad In A Jar Recipes

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PASTA SALAD IN A JAR



Pasta Salad in a Jar image

Whether you're packing a picnic or just an office lunch, this Mason jar meal not only helps with portability but also portion control. Starring Three Bridges® Organic Spinach and Cheese Tortellini, colorful veggies, and greens, the final product is definitely Instagram-worthy. Store in the refrigerator for up to a week. When it's time to eat, just shake well and serve!

Provided by m_foodie

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 8

1 (9 ounce) package spinach and cheese tortellini (such as Three Bridges® Tortellini)
1 (4 ounce) jar pesto (such as Three Bridges® Pesto)
¼ cup halved, seeded, and sliced English cucumber
¼ cup halved cherry tomatoes
¼ cup matchstick-sized pieces red onion
½ cup chopped mache (lamb's lettuce)
1 canning jar
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until they float to the top, 5 to 7 minutes. Drain water. Place in the refrigerator to cool, about 15 minutes.
  • Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar; season with salt and pepper.

Nutrition Facts : Calories 718.8 calories, Carbohydrate 66.6 g, Cholesterol 75.7 mg, Fat 39.1 g, Fiber 5.7 g, Protein 29.2 g, SaturatedFat 13.1 g, Sodium 1027.4 mg, Sugar 4.3 g

MAKE-AHEAD SPINACH SALAD IN A JAR



Make-Ahead Spinach Salad in a Jar image

Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Use extra spinach if necessary. A great use for leftover quinoa!

Provided by France C

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

5 (16 oz) pint jars
2 cups water
1 cup quinoa
3 tablespoons fresh squeezed orange juice
1 tablespoon white wine vinegar
¼ teaspoon grated orange zest
¼ teaspoon salt
¼ teaspoon curry powder
⅛ teaspoon black pepper
¼ cup light olive oil
⅔ cup dried cherries
½ cup crumbled goat cheese
5 cups tightly packed fresh spinach
5 tablespoons chopped walnuts

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Allow to cool.
  • Whisk orange juice, vinegar, orange zest, salt, curry powder, and pepper together in a small bowl. Slowly drizzle in olive oil, whisking continuously until well blended.
  • Line up 5 pint jars in an assembly line fashion.
  • Place 1 1/2 tablespoons of dressing into the bottom of each jar. Place 1/2 cup cooked quinoa into each jar, and top with 2 tablespoons cherries. Add 1 1/2 tablespoons goat cheese on top of the cherries. Top with 1 cup of spinach per jar and pack down tightly to remove air pockets; jars should be filled to the top. Finish each jar with 1 tablespoon walnuts. Cover jars and refrigerate until ready to eat.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 39.2 g, Cholesterol 11.1 mg, Fat 22.4 g, Fiber 5.2 g, Protein 11 g, SaturatedFat 5.2 g, Sodium 219.9 mg, Sugar 10.5 g

DIY SALAD IN A JAR



DIY Salad in a Jar image

Our farm-fresh salad is layered with gorgeous garden veggies. And we built in a homemade dressing flavored with fresh herbs. Just shake it up to eat the rainbow. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 21

DRESSING:
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 to 2 teaspoons honey
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil
SALAD:
1 large zucchini, shaved
1 large yellow summer squash, shaved
1 large carrot, shaved
1 fresh beet, cut into matchsticks
6 radishes, sliced
1-1/2 cups haricots verts (French green beans), blanched and halved
2 grilled chicken breasts, sliced
1 cup frisee salad greens
2 cups torn Bibb lettuce
1 cup torn red leaf lettuce

Steps:

  • To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Nutrition Facts : Calories 364 calories, Fat 16g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.

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25-healthy-salad-in-a-jar-recipes-infographic image

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Estimated Reading Time 6 mins
Author Homemade Recipes
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