How to Pack a Salad in a Jar + 21 Stunning Recipes
Since we started making salads in a jar all those years ago, we’ve learned a lot over that time.
How to pack them so they don’t leak, the best flavor combos, and of course the best and healthiest mix of ingredients.
Table of Contents
In this guide, I’ll show you exactly how to make salads in a jar, the right way to layer the ingredients, and provide a list of the best dressings (which absolutely make or break a recipe!).
Of course, bringing your own lunch to work is not the newest idea in the world, but this way of doing it is healthy, time saving, money saving and really tasty.
In theory you could prepare lunch for the whole work week in about 45 minutes on a Sunday. The only thing you need are 5 mason jars (or lunchboxes) and enough space in the refrigerator.
The idea is pretty simple: start with filling a dressing into a jar and then layer various ingredients like greens, veggies, rice and cheese on top.
The Upside Down
Keep those jars in the fridge until you need them. Grab a bowl and empty the jar into it. The dressing will then come out last and cover the whole salad. Done.
Sounds easy? Well, it is! To get you a little inspired I’ve put together a step-by-step tutorial plus 21 awesome recipes to try out! Alright then, let’s start!
What is a mason jar?
A mason jar is a glass jar with a screw-on metal lid. They were historically used for canning / preserving food such as jams and pickled vegetables.
However, they have recently been given a new lease of life as a lunch box / drinking vessel.
They are often proposed as an eco-friendly alternative to tupperware. Another, even thriftier and eco friendly option would be to reuse old jam jars like I do for Kat’s overnight oats!
How to make a salad in a jar: the ultimate guide!
Time needed: 30 minutes.
Layer 1:
Important! First add the dressing into the jar. You can take any type of dressing. If you add the dressing later, ingredients that you’d much rather stay dry might get soggy.
We don’t want that. This is particularly important when you prepare glasses for several days. Alternatively you can keep the ingredients for a quick dressing at work and just prepare right before you eat.
Here are my favourite three dressings to get you started:
Refreshing sweet and sour dressing (enough for 2 jars):
½ lemon 1 tbsp honey 5 tbsps olive oil Pinch of cumin Pinch of salt Couple of chili flakes (or dried cayenne pepper will do the trick nicely)
Honey Mustard Dressing (enough for 2 jars):
4 tbsp olive oil 3 tbsp vinegar 2 tbsp mustard 2 tsp maple syrup (or honey for non-vegans) Salt and pepper to taste
Asian Style Peanut Butter Dressing (enough for 2 jars):
1 tbsp peanut butter 1 tbsp soy sauce 1 tbsp honey or maple syrup to make it vegan 1 tbsp vinegar or lemon 2-3 tbsp water A pinch or two of chopped or grated ginger (dried is fine)
Layer 2:
Now enter crisp ingredients such as tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots into the jar.
This level is important to “protect” the other ingredients from getting soggy. Best are vegetables that you can imagine pickled in vinegar.
Layer 3:
This level is for ingredients that should not necessarily swim in dressing, but it’s also not a drama if they do get wet.
Some ideas would be mushrooms, zucchini, beans, lentils, peas, corn, broccoli and so on.
Layer 4:
More delicate ingredients such as hard boiled eggs and cheese (feta, gouda, cheddar etc.) can be added now.
Layer 5:
Now it’s time to add something more substantial! From rice over pasta to more exotic ingredients like quinoa or couscous, use anything you like to “seal” the jar.
Layer 6:
Finally we’ve arrived at the last level with ingredients that are less palatable when wet (cool word, eh?). These include nuts and greens such as lettuce, spinach or arugula.
Store:
Now just close the jar or the lunch box and place it in the refrigerator. Each morning, pick one and off you go to work.
The variations for salads in a jar are as endless as the universe. Also, heretics are welcome: no need to follow these 6 levels religiously! Think of it rather as an entry-level guide.
This is the Definitive Guide to Salads in a Jar! Awesome dressings, info on shelf life of produce and everything else you need to know to get it just right.
Layer 4: boiled eggs and cheese(feta, gouda, cheddar etc.)
Layer 5: rice, pasta, quinoa or couscous
Layer 6: nuts and greens as lettuce, spinach or arugula.
Instructions
Get all the ingredients ready, meaning cut, peel, wash the veggies/fruits. Boil the pasta, quinoa or rice.
Prepare the dressing(s).
Once everything is laid out chuck all the ingredients according to the layers into the jars. Then lid on top and off they go into the fridge. As easy as that.
You’ll be a meal prepping master in no time! ????
Notes
If you liked this ‘how to’ guide and love oats, then you’ve got check out our ‘how to make overnight oats in jar guide’. Some of the flavour combos are just incredible!
Nutrition
Nutrition Facts
How to Pack a Salad in a Jar
Serving Size
350 g
Amount per Serving
Calories
450
% Daily Value*
Fat
17
g
26
%
Carbohydrates
55
g
18
%
Protein
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
Make sure the jar is fully sealed, store it in the refrigerator and eat it within 4-5 days! Layer your ingredients wisely: anything that isn’t nice when soggy (ie. leafy greens, nuts) should go at the very top of the jar, far away from the dressing.
How long does a salad stay fresh in a mason jar?
4 – 5 days. Of course, this depends on the ingredients you use – some last longer than others. Personally, I prepare three jars to last me till Wednesday and then I make another two for the Thursday and Friday or switch to an entirely different lunch.
Why do people put salads in Mason jars?
To easily store and transport their lunch! You can store a salad in a mason jar for up to 5 days in the fridge, so, with a bit of meal prep, you can have lunch ready in no time.
There is also an environmental reason behind mason jars: if you already have them in the house, they are a more sustainable food container than a new plastic tupperware!
How do you pack a salad?
First, mix the dressing in the bottom of the jar. The rest of the layers must be organised according to what can handle getting wet and what would go soggy. So start with crisp chopped veggies such as tomatoes, carrots and cucumber.
Then add any cooked vegetables or legumes that you might want to use. After this, layer cheese or egg, if you are using them. Then layer any grains you might want such as cooked rice, quinoa or bulgar wheat.
Finally, pack in some leafy greens and/or a sprinkling of nuts and seeds (these are the ingredients that really can’t get soggy!)
How long do certain ingredients stay fresh in the fridge?
Here’s a list of the most common ingredients for a salad in a jar. If you have more ingredients you’re not sure about, I recommend having a look at Eat by Date, a very helpful website on shelf life.
Asparagus (fresh or cooked) – lasts for 5 days Avocado – this is a tricky fruit. One option is to not add it to the salad when serving. If you add avocado into the jar make sure to coat it with lime beforehand. Then it lasts for 2 days. Beans (cooked) – last for 5 days Bean sprouts – last for 3 days Feta cheese – last for 7 days Hard boiled eggs – You can add them to the salad right away. Peeled hard boiled eggs last for 2 days. A better idea is to add one to the salad just before serving. Hard boiled eggs with peel last for 1 week in the fridge. Lettuce (chopped) – lasts for 4 days Mozzarella cheese – last for 7 days Mushrooms (fresh, sliced) – last for 5 days Pasta (cooked) – lasts for 7 days Peas (cooked) – last for 5 days Rice (cooked) – lasts for 4 days Onion (chopped) – lasts for 7 days Scallions (chopped) – lasts for 7 days Spinach (fresh)- lasts for 5 days NOTE: Of course check always for yourself if the foods are still good. Do the sniff test and all that. These are just ballpark numbers. Cheerio!
How long do certain dressings stay fresh in the fridge?
Yogurt dressings last for 7 days. Vinegar and oil based dressings last for 5 days. Hummus lasts for 7 days.
What’s the best jar size and where can I buy them?
I recommend getting 700ml jars (ca. 24oz/1.5 pint) to make sure you’ll have a satisfying lunch. Most popular and certainly well suited for Salads in a Jar are classic “Mason Jars”. You can buy them here on Amazon and in well-stocked home improvement stores. Personally I use empty pickles jars. Those a big and “for free”. It meant I had to eat many pickles though, haha. And of course I get minus points in the category of “style”.
Got any questionsabout salads in a jar that I haven’t covered yet? Just let me know in the comments and I’ll try to answer them.
Alright, now you know pretty much everything about salads in a jar. It’s time for some recipe inspiration, isn’t it? Here are 21 awesome salads in a jar for you to try out!
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 25 mins
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