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Set aside a little time to throw together these fabulous all veggie salad jars and you will not be disappointed!

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.