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Salad in a Jar Recipe Ideas!

For a one person salad, I use a quart sized mason jar. You can use a larger jar for a 2-4 person salad.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Author: Julie Lanford, MPH, RD, LDN


  • Options for marinated veggies:
  • Carrots
  • Cucumbers
  • Legumes
  • Tofu
  • Onions
  • Celery
  • Options for hard veggies:
  • Onions
  • Celery
  • Carrots
  • Cucumbers
  • Bell peppers
  • Other ingredients:
  • Tomatoes
  • Lettuce
  • Romaine
  • Kale


  • Place the veggies that would be good marinated in the jar first and add dressing (2T for a quart jar, adjust accordingly depending on the size of your jar). For example, carrots, cucumbers, legumes, tofu, onions, celery are very tasty after marinating a day or two in the dressing.
  • Layer any other of the “hard” veggies. In the picture above, from the bottom, I have onions, then celery, then carrots, then cucumbers, then green pepper. Be sure to add the dressing either first, or anytime up to this point.
  • After the veggies and dressing have been added, then put in some mini tomatoes. I do not cut these, as I imagine they would get soggy after a few days in the jar. Leave them whole and they will be delicious.
  • At the very top, you cram in your lettuce. I chose an artisan romaine that was at Harris Teeter. Any of your favorite lettuce should work. Kale (which could probably handle the dressing), spinach, spring mix, iceberg. Pick your favorite. I like Romaine as it’s a bit darker, but still crunchy. I find it easy to chop/slice and cram into the top of the jar. You do NOT want dressing on the lettuce. Put as much lettuce as you want, or as can fit.
  • Put the top on and place in the fridge!
  • Take a picture and share it with me on Facebook, cause I want to see the beautiful creation! <img draggable="false" data-mce-resize="false" data-mce-placeholder="1" data-wp-emoji="1" class="emoji" alt="🙂" src="">
  • For 6 quart salads, I bought 2 small heads of artisan romaine lettuce, one small pack of full size carrots, one small head of celery, one green pepper, one pint of tomatoes and I used about 2 cups worth of black eyed peas leftover from my freezer.