Salad in a Jar Meal Prep


Meal prepping is a great way to save money but it’s also helpful in sticking to healthy eating goals. Personally, I am far more likely to stay eating healthy if I have food that is already prepared making it easier to make good decisions. One of my favorite ways to meal prep for lunches at work are salads in mason jars. I had seen posts on Pinterest for them here and there and eventually thought I would try my hand at my own mixtures. They are quick and easy to make, and last much longer than a salad put into a plastic container. The larger mason jars also make it so that you have a good sized portion so that you don’t get hungry or tempted to snack later in the day.

This particular salad recipe is one of my new favorites, but you can make any sort of combination you want with salads in a jar. The main trick is to make sure that all of your wettest items are stacked towards the bottom. This keeps the items that you want to stay fresh from getting soggy. In each case, you always want to have your dressing at the bottom of the jar. This keeps it from getting mixed up with other ingredients like your fresh greens. The items you place on top of the dressing should be more solid resilient vegetables that can stand up to a little bit of moisture. For example, this salad has raw broccoli stacked on top of the dressing,and then blueberries on top of that. I did not want to mix the beets with the dressing since the liquids of each would mix together. The way it’s layered here gave the broccoli and berries a tasty dressing without making them soft or soggy. Greens always get placed at the top of the jar, or furthest away from the wettest ingredients, to keep them fresh. I hope you enjoy this salad recipe. Let me know in the comments below if you have any mixtures that you like to put into jars for the week!

Blueberry Broccoli Salad in a Jar

Arrange the ingredients in this order per jar. If you’d like to swap any items feel free, just remember the stacking rule!

1-2 Tbsp of dressing per jar

1 handful of raw broccoli florets, chopped

1 handful of fresh blueberries

Approx. 1/2 cup of canned shoe string beets (I used one can across 3 jars)

Approx. 1/2 cup garbanzo beans, rinsed and drained (again, 1 can across 3 jars)

1 large handful of fresh baby spinach (stuffed into the top of the jar)

Keep in the refrigerator for up to 3-4 days. Dump jar into a bowl or plate and enjoy!

Vegan Broccoli Salad


Today’s post is short and sweet. I’m going to be sharing a recipe for a quick and easy vegan broccoli salad. This recipe is great because it’s light since it does not use mayonnaise like most broccoli salads. It’s perfect for all of the spring and summer barbecues coming up – which I cannot wait for! Let’s jump right into the recipe…

Vegan Broccoli Salad

5 medium sized broccoli florets, chopped into bite-sized pieces

1/2 red onion, finely diced

1/2 cup almond milk yogurt alternative

1/2 cup dried cranberries

1/2 cup sunflower seeds

3 Tbsp apple cider vinegar

1 Tbsp sugar

Salt and pepper to taste

  1. Mix the yogurt alternative, vinegar, sugar and salt and pepper together in either a small bowl or a jar and either whisk or shake to combine.
  2. In a separate large bowl, stir together broccoli, onion, dried cranberries and sunflower seeds.
  3. Pour the dressing over the broccoli mixture and stir to coat all the ingredients.
  4. Refrigerate for at least an hour before serving to make sure the flavors settle into the broccoli.
  5. Enjoy!