Crunchy, bright and colorful, and loaded with vitamins, minerals, and fiber, Mason Jar Chopped Salad with Citrus Vinaigrette is the epitome of healthy eating.
Mason Jar Chopped Salads with Citrus Vinaigrette are guaranteed to help chase the winter blues away. But one of the best things about this salad, aside from the fact that it is easy, quick, and delicious is you always have one in the fridge to take to lunch or grab when you are on-the-go if you make up a batch.
I love mason jars! I use them for everything from storing sewing notions to making salad dressing. We even used them at our wedding reception to hold candles and flowers. But my most favorite way to use mason jars is to pack them with salads.
Perfectly portable, veggie-packed, make-ahead jarred salads last about five days in your fridge. I have tried vacuum sealing them, but think they last just as long without it. I also usually use a wide-mouth jar because it makes them easier to fill, and I use a pint size jar because that’s the perfect size for our family. You can, however, use a larger or smaller jar depending on your family’s preferences.
The sky is really the limit in creating mason jar salads. Other ideas for ingredients include: layers of cooked quinoa or other grains, cooked orzo or other pasta, sliced strawberries, sunflower seeds, crumbled feta, baby spinach or kale, sprouts, almonds, goat cheese, flax seeds, artichokes, black olives, black beans, canned corn, pine nuts, chickpeas, cubed cooked chicken or ham, mozzarella balls, sliced pears or oranges, pomegranate seeds, or any kind of greens. Be creative! There are only two rules: put the sturdy veggies on the bottom in the dressing, and add your lettuce or greens last. You can use any dressing you like including bottled dressing.
To make Mason Jar Chopped Salad with Citrus Vinaigrette, gather your ingredients which include: frozen shelled edamame, red and yellow bell peppers, shredded carrots, chopped scallions, shredded purple cabbage and chopped romaine lettuce. For the Citrus Vinaigrette, you will need orange marmalade, apple cider vinegar, olive oil, red pepper flakes, lime juice and salt and pepper. You will also need 4-pint size, large mouth, mason jars with lids.
Make your dressing first by combining the orange marmalade (I use reduced sugar marmalade), cider vinegar, olive oil, a pinch of red pepper flakes, the juice from 1/2 of lime, and salt and pepper to taste in a small mason jar and shake well.
Then chop all of your veggies.
Put 2-3 tablespoons of the Citrus Vinaigrette in the bottom of each mason jar. Add the first layer of your veggies which is really the most important layer. The veggies for the first layer need to be sturdy to sit in the vinaigrette. These veggies will act as a barrier to keep the dressing away from the lettuce or other ingredients which could make them soggy. In this case, I am using about an 1 1/2 inch layer of shelled edamame. But you could also use other sturdy veggies like cherry tomatoes, celery, broccoli or cauliflower.
Next, you will want to add the following layers: about 1/4 of the chopped red bell pepper, the chopped yellow bell pepper, shredded carrots, a scallion which has been minced, and about 1/2 cup of shredded purple cabbage. For the final layer, add about 1 cup of chopped Romaine lettuce to each jar.
Press the ingredients down lightly and seal tightly with the lid. Refrigerate for up to 5 days.
That’s it! When it comes time to eat your salad. Simply shake up the jar to distribute the dressing, and pour it out on a plate. Enjoy!