Looking for a mason jar salad recipe that is colorful and full of vitamins and minerals? You will love these All Veggie Salad Jars that you can grab and eat all week long!

When you spend just a little time at the beginning of your week prepping easy salad jars for lunch, you will feel so good each time you go to eat one.

I know I do!

We often get so busy that we don’t plan well enough and then wish that we had done just a small amount of meal prep.

Well, today’s mason jar salad is perfect if you have a bunch of vegetables in the fridge that need to be used up. You can turn them into a delightful All Veggie Salad Jar!

How to Prep Ahead All Veggie Salad Jars

There’s nothing better than cranking out a bunch of lunches at once, and these All Veggie Salad Jars are perfect for that. Let’s go into the details of making them ahead of time so you can enjoy them all week.

You’re going to need:

• Vegetables you need to use up, like:
  • Red cabbage
  • Bell peppers
  • Grape tomatoes
  • Green onions
  • Cucumbers
  • Carrots
  • Spinach or other lettuce
• Avocado or olive oil
• White wine vinegar
• Dijon mustard
• Salt (kosher or sea salt works)
• Black pepper
• Garlic

You also need pint-sized mason jars or something similar. You could also use quart-sized mason jars, but you’ll need to double the recipe to get 4 of them.

Picture Instructions for Making All Veggie Mason Jar Salads

Make the vinaigrette first. Add the white wine vinegar, Dijon mustard, salt, black pepper, minced garlic, and oil to a pint-sized mason jar. Put the lid on and shake. Set it aside until you need to use it.

Next, get all your vegetables chopped, sliced, shredded, and torn.

Set out 4 pint-sized mason jars. Time to get them filled up!

To each jar add 2-3 Tablespoons of vinaigrette. On top of the vinaigrette, add the vegetables. Make sure any moist, wet vegetables are put in first. The lettuce should absolutely be at the very top of the jar, far away from the dressing.

Put the lids on the jars and place them in the fridge.

You did it! You’re ready to eat a healthy meal at a moment’s notice. Doesn’t it feel great?

Frequently Asked Questions About Making All Veggie Mason Jar Salads

Can I add protein?

Great question. I like to serve this salad with a protein on the side, like a hard-boiled egg, some ham, or tuna salad. If you add protein into the jar along with the vegetables, it will probably be fine on top of the last vegetables BEFORE you add the lettuce.

Are these jars more convenient than picking up a salad kit from the grocery store last minute?

If you go through the trouble of making them ahead of time, then I believe they are way more convenient than a salad kit. You don’t have to leave your house to get it!

I used to buy salad kits a lot, but I steer clear of them these days because I refuse to eat or feed my family store-bought salad dressing anymore (too many seed oils and sugar).

How much time does it take to make these salad jars?

By my estimations, it will take about 45 minutes to get these salad jars packed and in your fridge. If most of your ingredients are already prepped, though, you can expect it to take about 20 minutes give or take a few minutes.

Would my kids eat this salad?

I have no idea what your kids will eat. My own kids thought this salad was pretty great. They have been eating salad since they were teeny so they aren’t as picky about it.

How long do these salad jars last in the fridge?

Since the salad is all vegetables, these jars will last 5-7 days in the fridge.

What else could I eat with this salad?

You may find that you can fill up on just the salad. But, if it’s not enough, you can eat this salad with a variety of foods. We like hard-boiled eggs, tuna salad, roasted squash, or a smoothie.

Print

All Veggie Salad Jars

Course Lunch, Salad, Side Dish

Keyword make-ahead, mason jar, salad, salad dressing, summer, vegetables

Prep Time 45 minutes

Servings 4 pint jars

Ingredients

• 1 1/2 cups red cabbage thinly sliced
• 2 bell peppers any color; diced
• 1 cup grape tomatoes or cherry tomatoes; cut in half
• 3 green onions green part only; sliced
• 1 English cucumber sliced
• 1 medium carrot shredded
• 4 cups spinach torn or left whole

Dressing

• 3 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• 4 cloves garlic minced
• 2 tsp salt
• 1/2 tsp black pepper
• 8 Tbsp olive oil or avocado oil

Instructions

Dressing

1. To make the vinaigrette, add white wine vinegar, Dijon mustard, salt, black pepper, garlic, and oil to a pint glass jar. Put the lid on tight and shake. Set it aside.

Salad

1. Set out 4 pint-sized mason jars.

2. To each jar add 2-3 Tablespoons of vinaigrette.

3. On top of the vinaigrette, add the vegetables. If you are using up vegetables in your fridge, put them in according to their moisture content. Wet vegetables (like tomatoes and cucumbers) and even hard vegetables can be in the dressing. Just make sure the lettuce is put in last and is not touching the dressing.

4. Put the lids on the jars and place them in the fridge.

Recipe Notes

Makes 4 1-serving jars.

Serve with hard-boiled eggs, ham, avocado, etc.

Recipe adapted from Olga in the Kitchen.

• Author
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Charlee Flaminio

I'm a mom of 3 on a journey to feed my family nourishing foods. Personally, I believe you can cook healthy food and still have time for your loved ones.

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