3 Easy Mason Jar Salads for 2016

Here are a few keys for success:

1. Prepare everything on Sunday so it's ready to go all week long
2. Always start with your salad dressing on the bottom so when you dump it upside down into a bowl, the dressing comes out on top (literally)
3. Next, put in hearty veggies that won't soak up the liquid (corn, carrots, beans, etc.)
4. Finally, add your delicate ingredients (tomatoes, grains, leafy greens, etc.) and fill it on up... the more the better!!

Mexican Salad in a Jar (serves 4)

Ingredients:
1 cup black beans (canned)
1 cup corn (frozen)
1 cup tomatoes (diced)
1 cup brown rice
1 cup romaine lettuce (chopped)

Creamy Avocado Dressing:
2 oz goat cheese (crumbled)
1/4 cup fresh cilantro
1/2 lemon (juiced)
1/4 teaspoon salt
1/2 avocado
1/4 cup water

Directions:

1. Combine goat cheese, cilantro, lemon juice, salt, avocado, and water in a food processor. Puree until smooth.
2. Assemble each 1 quart mason jar in this order:
   • 1/4 cup avocado dressing
   • 1/4 cup corn
   • 1/4 cup black beans
   • 1/4 cup diced tomatoes
   • 1/4 cup brown rice
   • 1/4 cup romaine lettuce
3. Refrigerate until ready to eat.

Cost per serving: $3.36

Mediterranean Salad in a Jar (serves 4)

Ingredients:
1 cup cooked couscous
2 cups garbanzo beans (drained and rinsed)
1 cup black beans (drained and rinsed)
1 cup feta cheese (crumbled)
1 cup cucumber (diced)
1 cup tomato (diced)

Garlic-Lemon Dressing:
1/2 lemon (juiced and zested)
2 tablespoons shallots (finely chopped)
1 garlic clove (minced)
2 tablespoons olive oil
Salt and pepper to taste

Directions:

1. Whisk together lemon juice, shallots, garlic, olive oil, salt and pepper.
2. Layer each mason jar:
   • 2–3 tablespoons dressing
   • 1/4 cup cucumber
   • 1/2 cup garbanzo beans
   • 1/4 cup diced tomatoes
   • 1/4 cup black beans
   • 1/4 cup couscous
   • 1/4 cup feta cheese
   • 1/2 cup spinach
3. Store in refrigerator until ready to eat.

Cost per serving: $2.97

Balsamic Salad in a Jar (serves 4)

Ingredients:
2 cups orzo (cooked)
2 roasted red peppers (diced)
1 cup red onion (finely chopped)
2 cups fresh spinach

Balsamic Dressing:
1 teaspoon balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste

Directions:

1. Whisk balsamic vinegar, olive oil, salt and pepper.
2. Layer each mason jar:
   • 2–3 tablespoons dressing
   • 1/2 cup green peppers
   • 1/4 cup sweet onions
   • 1/2 cup orzo
   • 1/4 cup spinach
3. Store in refrigerator until ready to eat.

Cost per serving: $2.43