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+ servings
Two jars containing beet power salad. The front jar does not have a lid.
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5 from 4 votes

How to Make Mason Jar Salads

Here's the best way to make mason jar salads. They're quick and easy and perfect for meal prep. Plus, you don't have to worry about your lettuce getting soggy or bringing a separate container for dressing!
Prep Time20 minutes
Total Time20 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: mason jar salads
Servings: 1


Jar 1

  • 3 Tablespoons Apple cider vinegar dressing
  • ¼ cup chopped cucumbers
  • ¼ cup shredded carrots
  • cup chickpeas
  • ¼ cup chopped cherry tomatoes
  • ¼ cup cooked quinoa
  • ¼ cup feta or vegan feta cheese
  • 2-3 Tablespoons roasted sunflower seeds
  • 1-2 cups romaine lettuce

Jar 2


  • Add 3 Tablespoons of dressing into a large, wide-mouth mason jar, then start layering ingredients in this order: cucumbers, carrots, chickpeas (or chicken), tomatoes, quinoa, feta, sunflower seeds and lettuce.
  • Place lid on jars and keep in fridge until ready to serve.
  • When ready to enjoy, shake jar and pour into a serving bowl.


Serving: 1 jar (jar 1) | Calories: 532kcal | Carbohydrates: 39g | Protein: 18g | Fat: 37g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 2g | Sodium: 481mg | Potassium: 728mg | Fiber: 10g | Sugar: 7g