DIY Mason-Jar Salads in 10 Minutes”
Looking for a fresh, fast, and totally portable lunch option? These DIY Mason-Jar Salads are your new meal-prep BFF! 🫙🥗 Packed with layers of crunchy veggies, proteins, grains, and dressings—all neatly stored in a spill-proof jar—they’re perfect for grab-and-go meals. The best part? You can prep a week’s worth in just 10 minutes, and they stay crisp and delicious. Shake, serve, and enjoy! 💚
DIY Mason-Jar Salads in 10 Minutes
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCalories
5
hoursIngredients
1 cup chopped romaine lettuce
0.5 cup sliced cherry tomatoes
0.25 cup sliced cucumbers
0.25 cup shredded carrots
0.5 cup cooked quinoa
0.25 cup chickpeas
2 tablespoons olive oil
1 tablespoon balsamic vinegar
0.25 cup crumbled feta cheese
Directions
- Start by adding the dressing first. Pour olive oil and balsamic vinegar into the bottom of each mason jar.
- Next, layer the chickpeas and cooked quinoa over the dressing. This helps keep the greens from getting soggy.
- Continue to layer the vegetables starting with firmer items like carrots and cucumbers followed by cherry tomatoes.
- Gently add the romaine lettuce as the next layer, creating a fluffy protection over the heavier ingredients.
- Finish by sprinkling feta cheese on top of the lettuce. Seal the mason jar with its lid for freshness.
- Refrigerate the assembled jar salad until ready to eat. Shake the jar before serving to mix the dressing.
