Alright, alright. I know that I’ve taken a little creative liberty with this week’s challenge. I didn’t particularly feel the need to buy a pressure canner or canning supplies – so I decided to use what I already had on hand: Mason jars and a vacuum sealer. Close enough, right? These salads were actually made per the request of my boyfriend. I have made many salads in jars in the past, and have even attempted spaghetti and pizza. Maybe one day you all will be so lucky to see those recipes! (Granted I can actually remember exactly how I made them…) The best part about these salads is that there is so much room for customization that you can pretty much make any combination and still wind up with a healthy meal!

I spent the morning shopping and came back with quite the hull. There’s actually a trick I use to seal my jars airtight, without a jar vacuum sealer. It’s called the “broke post-grad I-can’t-afford-a-real-vacuum-sealer thing-ama-jig.” Patent pending.

Using some electrical tape and a thumbtack, you can actually make your own vacuum seal!

Just press the thumbtack into the top of your jar until it pokes through. Then cover the hole with some electrical tape.

When you’ve filled up your jars, just press the handheld vacuum sealer to the top and suck the air out! The electrical tape is air permeable enough to let air out and not back in. I’m not quite sure how it works, but I’m guessing magic.

I used this infographic for combination inspiration. Just remember, the order of the ingredients is probably the most important:

Then just stuff it all in a jar:

And there you have it! A week’s worth of salads, ready to grab on your way out the door. (And bonus points if you spent the day making them for your boyfriend.)

Salads in Jars

The Starving Chef

Delicious salad combos perfect for a portable mason jar lunch.

Print Recipe Pin Recipe

Prep Time 1 hr 30 mins

Assembly Time 1 hr 30 mins

Total Time 3 hrs

Course Appetizer, Salad, To Go

Cuisine American, Healthy, To Go

Servings salad jars

Equipment

Ingredients

FOR THE ITALIAN SALAD:

3 cups Romaine lettuce chopped
¼ cup red onion chopped
¼ cups goat cheese crumbles
2 tablespoons bacon, cooked & crumbled
1 hard boiled egg sliced
½ cup carrot chopped
2 tablespoons balsamic vinegar dressing

FOR APPLE CHICKEN SALAD:

3 cups iceberg lettuce, chopped
1 grilled chicken breast sliced
1 hard boiled egg sliced
2 mushrooms sliced
½ green apple chopped
¼ cup carrots chopped
¼ cup red onion chopped
¼ cup feta cheese
2 tablespoons garlic vinaigrette dressing

FOR SESAME GINGER NOVA LOX:

3 cups Romaine lettuce chopped
1 slice nova lox
3 spears asparagus chopped
¼ cup carrots chopped
¼ cup orange bell pepper chopped
1 lemon slice optional
2 tablespoons sesame ginger dressing

FOR CILANTRO SHRIMP:

3 cups iceberg lettuce chopped
¼ cup onion sliced
1 cup cooked shrimp
2 tablespoons cooked bacon
½ green apple chopped
¼ cup feta cheese
¼ cup yellow bell pepper chopped
2 tablespoons cilantro lime dressing

FOR AMERICAN CAPRESE SALAD:

3 cups iceberg lettuce chopped
3 tablespoons crasins
¼ cup carrots chopped
½ cup broccoli choppd
¼ cup mozzarella shredded
4 cherry tomato halved
2 tablespoons garlic vinaigrette dressing

Instructions

Fill each mason jar starting with the dressing and 'hearty' ingredients like carrots and onions. Gradually fill the jars with the lettuce topped with the cheeses, bacon (if using) and any other toppings.
OPTIONAL: If using croutons, wrap tightly in a plastic baggie and open into jar.
Salads in jars will last up to 5 days in the refridgerator. I recommend eating the jars with seafood items first. Shake jars before serving to distribute dressing. Enjoy!