Mason Jar Salads

Mason Jar Salads. Stay fresh for up to a week in the fridge. Layer hardier ingredients on the bottom and more delicate items on top. Cucina Kristina |

Great time saver!

I do my grocery shopping and food prep for the week on Sunday afternoon. It the single best time saver and stress reliever that I have discovered to date. It takes a bit of planning in the beginning to get the hang of it, but it is so worth it once you figure out the odds and ends!

I typically spend anywhere between 5-6 hours shopping, prepping, and cleaning up on Sunday, but it totally eliminates any work I have to do for meals during the week. At any point during the week, I can whip up breakfast, lunch, or dinner with zero prep time and minimal clean up. Mid-week clean up is reduced to the pots/pans I use to cook and the dishes we eat on.

For the past few months, I have been eating salads everyday for lunch and storing them in mason jars. I make 6 at a time and the mason jars keep the ingredients fresh for the entire week. Any airtight container would probably work, but I like mason jars because they fit in the door of the fridge. If I were to make the salads only, shopping, prep, and clean up would probably take 2-3 hours.

A few weeks ago, I posted a picture of my mason jar salads on Instagram and it sparked a ton of questions from people. I originally saw this idea floating around Pinterest so I thought everyone already knew about it, but it turns out they do not. I never actually “pinned” the original idea onto one of my boards so, unfortunately, I can’t credit the place that I first saw this.

I don’t add any dressing into the mason jars because I dress my salads with olive oil and vinegar only. If you want, you can add the dressing to the bottom of the jars. Just make sure that you always layer sturdy veggies at the bottom (like carrots or radishes) so they stay crisp throughout the week.

Mason Jar Salads
Time: 2-3 hours which includes shopping, prep, and clean up
Makes 6 salads

Make a week's worth of salads ahead of time and store them in mason jars. They will keep in your fridge for up to a week! Layer hardy ingredients on bottom and more delicate items (like lettuce or sprouts) on top. Cucina Kristina |

Example of the items you will need

You can use any ingredients that you want. For the above salads I used the following:

  • 3 green peppers – 1/2 pepper per salad
  • 12 radishes – 2 radishes per salad
  • 6 carrots – 1 per salad
  • 3 small apples – 1/2 apple per salad
  • 6 celery stalks – 1 per salad
  • 3 shallots – 1/2 shallot per salad
  • 3 heads of romaine lettuce – 1/2 head per salad
  • 3 small cucumbers  – 1/2 cucumber per salad. Note: Pictured above are 6 small cucumbers because I planned on using 1 per salad. As you can see in the picture below, it was way too much so I ended up using half of the original amount I bought.
  • Sport peppers


Mason jar salads will keep fresh and crisp in your fridge up to a week. Cucina Kristina |

Layer your ingredients

Start with your sturdy ingredients and layer each ingredient. Add the lettuce last. I layered in this order. Radish, carrot, cucumber, celery, green pepper, apple, shallot, sport peppers, and lettuce.

Mason Jar Salads - They will keep fresh and crisp in your fridge up to a week. Cucina Kristina |

Shake the jar to create more room

Don’t worry if your jar starts to look like it is getting full. You have tons of room left and you can push the items down when you add the lettuce. Before adding the lettuce, shake the jar to settle the ingredients and fill in the gaps between layers. The jar on the left has not been shaken, the jar on the right has. See the difference?

Make salads for the week ahead of time and store them in a mason jar. They will keep in your fridge for up to a week. From: Cucina Kristina |

Finished salads

Lastly, add the lettuce. Really pack it in there. You can fit a lot more than you think in these jars!

When you are ready to eat them, dump them out into a large bowl. At this point you can add a protein source like hard-boiled eggs, grilled chicken, or shrimp. Add nuts or seeds if you are keeping it vegetarian or vegan. You can also add homemade pickled banana peppers.

Store vegetable trimmings in a freezer bag and use them to make homemade vegetable broth. Cucina Kristina |

Use these to make homemade vegetable broth

Make sure you save any veggie shavings or trimmings. Just throw them into a plastic bag and store them in your freezer. When the bag gets full, dump the contents into a large pot of water and make homemade vegetable broth.

10 Comments on Mason Jar Salads

      December 2, 2014 at 8:46 pm (10 months ago)

      Thanks! You’ll love it!

  1. SewingLibrarian
    October 22, 2014 at 7:57 pm (11 months ago)

    This is genius! I always think I should be eating salads for lunch, but I hate to pull out all the ingredients to make one. (I’m at home most days, but busy with projects.) I’ll try making five jars on Monday! Many thanks for this idea.

      October 27, 2014 at 5:58 am (11 months ago)

      This works like a charm! If you have more delicate greens like spinach or arugula, it helps to stick a little piece of paper towel on top to catch any excess moisture before screwing on the lid. I have been experimenting the past few weeks with different types of salads and hope to update this post in the next few weeks. Stay tuned! :)

  2. Sherri Montgomery
    August 14, 2014 at 5:20 pm (1 year ago)

    Do you just screw the lids on the mason jars, or is there something else that has to be done in this process? Also, are any preservatives added to the ingredients?

      August 15, 2014 at 7:29 am (1 year ago)

      Hi Sherri!

      Yes, I screw the lids onto the mason jars, but I do not process them in a hot water bath or anything like that. I just screw them on so they are air-tight. No other preservatives are added to the ingredients. I pack my jars very tightly so that there is no space between the lid and the lettuce. It sounds too easy to be true, but it really works! I ate salad everyday for lunch last school year using this method.

      Thanks for stopping by!

  3. AP
    February 4, 2013 at 6:24 pm (3 years ago)

    Now I know why school cafeteria salads stay fresh so long. They are in airtight (try opening one on the bus) plastic containers.


2Pingbacks & Trackbacks on Mason Jar Salads

  1. […] – Mason Jar Salad For the last 6 months, I have eaten a mason jar salad everyday for lunch. I prep them on Sunday and enjoy them all week. There are so many ways you can […]

  2. […] 1.┬áMason Jar Salads Preparing my salads on Sunday evening for the entire week has been one of the biggest stress relievers of my life. It is so nice being able to wake up in the morning, open my fridge, grab one of these jars and head out the door. The lettuce stays crisp all week too! […]

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