Name: Garden Veggie Mason Jar Salad with Homemade Dressing
Prep time: 30 min
Total time: 30 min
Ingredients: 2/3 cup extra virgin olive oil; 1/3 cup balsamic vinegar (good); 2 tbsp Dijon mustard; 2 tsp fresh oregano leaves; 3 tbsp fresh lime juice; 1 tbsp honey; Sea salt and black pepper (to taste); 2 medium English cucumbers (chopped); 2 large bell peppers (seeded, chopped); 15 oz. can chickpeas (rinsed, drained); 1 cup cherry tomatoes (or grape tomatoes, cut in half); 2 heads Romaine lettuce (chopped); ½ cup fresh parsley leaves (chopped); ½ cup fresh basil leaves (chopped)

Garden Veggie Mason Jar Salad with Homemade Dressing

The beauty of Mason jar salads is they offer the perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy weeknight dinner.

The key to success with Mason jar salads is the order you add your ingredients. Always add the dressing first, followed by harder vegetables that won’t break down from the dressing. Next, add softer, more tender vegetables and legumes. Last, but not least, add green leafy vegetables and fresh herbs on top so they don’t get all soggy from the dressing.

You can experiment and use any combination of ingredients you prefer. This vegetarian version is filled with fresh garden goodies, but don’t hesitate to add your own touch in the form of cooked chicken or beef, rice, quinoa, beans, and/or your favorite types of cheese. Just be sure to add the softer ingredients toward the top to keep them nice and fresh!

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Prep Time 30

Total Time 30

Course Dinner, Lunch, Main Course

Cuisine American, Mediterranean

Servings servings

Calories 376 kcal

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Ingredients

Basic Balsamic Dressing:

Salad Ingredients:

2 medium English cucumbers chopped
2 large bell peppers seeded, chopped
15 oz. can chickpeas rinsed, drained
1 cup cherry tomatoes or grape tomatoes, cut in half
2 heads Romaine lettuce chopped
½ cup fresh parsley leaves chopped
½ cup fresh basil leaves chopped

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Instructions

To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and honey together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.
Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.
Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.
Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!

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Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 376kcal (19%)Carbohydrates: 31g (10%)Protein: 8g (16%)Fat: 27g (42%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 4gMonounsaturated Fat: 18gSodium: 283mg (12%)Potassium: 1010mg (29%)Fiber: 10g (42%)Sugar: 12g (13%)Vitamin A: 20669IU (413%)Vitamin C: 96mg (116%)Calcium: 146mg (15%)Iron: 5mg (28%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Equipment

6 quart-sized mason jars

Keyword healthy, make-ahead, Mason jar salad, no-cook

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Garden Veggie Mason Jar Salad with Homemade Dressing