Salad In A Jar

Salad In A Jar

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Making this Salad In A Jar is a quick way to get outdoors without having to spend too much time in the kitchen. They’re perfect for work, school and taking along on a picnic! I believe spring has finally sprung here in Maine and we are in love with being outside in the warmth of the sunshine and green grass. It’s wonderful to walk out the front door and not have to shovel our way to the garage. Needless to say, this is one happy household!

Salad In A Jar is so very easy to make and you will be in and out of the kitchen in 20 minutes, and you’ll have a week’s worth of lunches or dinners made a head of time so you can get outside and enjoy the wonderful weather. These are really great to take to work as well. All you have to do is pack the jar up in a bag, add a fork and a few napkins and you’re all set. Stock the refrigerator up because these stay fresh for up to eight or nine days.

Salad In A Jar

Salad In A Jar

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 8 quarts

Serving Size: 1 quart

Salad In A Jar

My new favorite summer-time meal is this delicious Salad In A Jar! Make a weeks worth (8 quarts) in 20 minutes and stay outside in this beautiful weather and not in the hot kitchen.


  • ¼ cup – Olive Oil
  • ¼ cup – Balsamic Vinegar
  • 1/8 tsp – Sea Salt
  • ½ tsp – Ground Black Pepper or pepper of your choice
  • 1/8 tsp – Garlic Powder
  • ~~Salad~~
  • 1 small – Green Bell Pepper – small chop
  • 1 small – Red Bell Pepper – small chop
  • 1 small – Yellow Pepper – small chop
  • 1 small – Red Onion – small chop
  • 24 – Grape Tomatoes – 3 per jar
  • 4 whole – Carrots – peeled and chopped small
  • 4 stalks – Celery – small chop
  • 2 heads – Romaine Lettuce – chopped bite size pieces
  • 3 cups – Baby Spinach
  • 8 white paper towels*
  • 8 – Quart Mason Jars with Lids


  1. In a small jar combine olive oil, vinegar and seasonings. Shake until combined well. Put 2 tablespoons in the bottom of each mason jar.
  2. ~~Salad~~
  3. Divide bell peppers, onions, carrots, and celery up between the mason jars. Put these ingredients in the bottom on top of the salad dressing. Add tomatoes, romaine lettuce and baby spinach next.
  4. Once all your mason jars are filled, fold one paper towel into a square and add in on top of the salad mix and put the lid on. The paper towel absorbs any moister that will form and keep the lettuce from getting soggy. Once all the jars are filled and sealed, store in the refrigerator for up to 9 days.


*Using the paper towel is a great trick to keep your salad from forming extra moister in the jar.

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The versatility to a Salad In A Jar is endless! You can add all your favorites, change up a use different dressings so you have a different kind each day. Me, I’m one of those that love to use just oil and vinegar with a little seasonings and I’m one happy camper! Oh, that’s right – these are great for camping as well. My husband loves to come home at lunch and be able to grab a salad already made – no fuss, no worry! They’re also great to have on hand for the kids or grandchildren. They’re the simplest “grab and go” lunches and are always fresh as the day you made them. So grab your salad and get outside, sit under your favorite shade tree and enjoy this wonderful weather.

From my kitchen to yours

Tina Marie


Want to try another quick salad? Try my Pecan Walnut Chicken Salad!

Want to enter to win a $100.00 Williams Sonoma Gift Card and a few other neat things? Check out our June Give-away


What’s your favorite ingredient for Salad In A Jar?


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