Mason Jar Chopped Salad with Citrus Vinaigrette-1
Print Recipe
5 from 1 vote

Mason Jar Chopped Salad with Citrus Vinaigrette

Crunchy, bright and colorful, and loaded with vitamins, minerals, and fiber, Mason Jar Chopped Salad with Citrus Vinaigrette is the epitome of healthy eating.
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: make-ahead salad recipes, chopped salad recipes
Servings: 4 servings
Calories: 260kcal
Author: Sharon Rigsby


Citrus Vinaigrette

  • 3 Tbsp Orange Marmalade
  • 4 Tbsp apple cider vinegar
  • 4 Tbsp extra virgin olive oil
  • Juice of 1/2 lime
  • Pinch of red pepper flakes
  • salt and pepper to taste

Chopped Salad

  • 1-1/2 cups shelled edamame
  • 1 red bell pepper chopped
  • 1 yellow bell pepper copped
  • 1-1/2 cups shredded carrots
  • 4 scallions minced
  • 2 1/2 cups shredded purple cabbage About 1/3 of a head
  • 4 cups chopped Romaine lettuce About 1 head


For the vinaigrette

  • Combine all dressing ingredients in a small mason jar and shake well.

For the chopped salad, chop or mince all vegetables.

  • Put 2-3 Tbsp of vinaigrette in the bottom of 4 pint size mason jars.
  • Add about 1/1/2 inches of shelled edamame
  • Add 1/4 of the chopped red and yellow bell pepper in a layer to each jar.
  • Add 1/4 of the shredded carrots in a layer to each jar.
  • Add 1/4 of the minced scallions in a layer to each jar.
  • Add about 2/3 of a cup of the shredded purple cabbage in a layer to each jar.
  • For the final layer, add about 1 cup of chopped Romaine lettuce to each jar.
  • Press down lightly to ensure everything fits in the jar and seal with a lid.
  • Refrigerate up to 5 days.
  • To serve, shake the jar well and pour out on a plate.




Calories: 260kcal | Carbohydrates: 44g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 0.02g | Sodium: 116mg | Potassium: 500mg | Fiber: 16g | Sugar: 24g | Vitamin A: 13750IU | Vitamin C: 259.1mg | Calcium: 210mg | Iron: 5.8mg