3 Mason Jar Salad Recipes


This summer has been all about unleashing the best versions of ourselves — it’s time to carry that hard work throughout the entire school year. Making a commitment to yourself + sticking to a workout plan are two *obvious* keys to success. Something not so obvious?  MEAL PREP. Today, we are sharing three mason jar salad recipes that are perfect for meal prep.

Before getting started building the salad, grab the largest mason jar you can find. For each of the recipes, you will need a large mason jar [the larger = the better!]. The art of the mason jar salad lies in the perfect *stacking sequence*. When you are *stacking* your salads — dressings always go on the bottom, followed by wet//soft ingredients. Ingredients that have previously been in liquid [beans, olives, etc.] can be combined with the salad dressings to make awesome flavor combos. The ingredients that are supposed to be crunchy//crisp [nuts, lettuce, etc.] should be near the top of the jar + separated from the moist ingredients, so they do not absorb the moisture!

My favorite part about this recipe? There are no specific measurements! It’s up to you to decide how much of each ingredient you want to use! Feel free to use as much as you’d like or add in some extras to create your own combo : ). Happy building!



Red Wine Vinaigrette [or your favorite Greek dressing]

Kalamata Olives

Cherry Tomatoes [sliced]

Cucumbers [chopped]


Red Onions [chopped]




#1] In a large mason jar start stacking — beginning with the Red wine vinaigrette + add in the Kalamata olives.

#2] Next, stack on the tomatoes + cucumbers. To add a little extra flavor,  you can add in the juice of 1 lemon.

#3] Layer on the chopped red onions + feta cheese. Top it off with Arugula + seal tightly and store in the refrigerator.




Romaine lettuce

Black beans [rinsed + drained]

Tomatoes [chopped]


Ground Meat of choice [Turkey, Chicken, or Beef]

Taco Seasoning


Lime Juice


Shredded Mexican style Cheese


#1] In a pan combine the ground meat with taco seasoning [½ tbsp garlic powder + ½ tbsp onion powder + ½ tbsp cayenne pepper + ½ tbsp cumin + 1 tsp salt + pepper]. Cook until the meat is cooked throughout. Set aside to cool.

#2] In a large mason jar start stacking — beginning with the salsa + pour in the black beans.

#3] Next stack on the corn + tomatoes + red onions. To add a little extra flavor, add in the juice of 1 lime.

#4] Layer on the cilantro + taco meat + shredded cheese. Top it off with romaine letter + seal tightly. Store in the refrigerator.









Strawberries [sliced]

Quinoa [cooked]

Goat Cheese


Raspberry Vinaigrette Dressing


#1] In a large mason jar start stacking beginning with the Raspberry vinaigrette salad dressing + Pour in the chopped berries.

#2] Next stack on ½ cup cooked quinoa.

#3] Layer on the feta cheese + pecans. Top it off with Spinach + seal tightly. Store in the refrigerator.


For all of the salads when it is time to eat them simply flip the mason jar over + dump it out into a large bowl or plate! You can store these mason salad jars in the fridge for up to 4-5 days.


Morgan [@morgsimp_inchaarg], Virt CHAARG girl from Baton Rouge

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