Layered Salad in a Jar!

Layered Salad in a Jar

Serves: 1 (This recipe can be multiplied to make more jars)

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:

For the salad layers:

• 1/4 cup corn kernels (cooked, fresh, or canned)

• 1/4 cup shredded carrots

• 1/4 cup shredded red cabbage

• 1/4 cup shredded green cabbage

• 1/4 cup shredded lettuce (romaine, iceberg, or a mix)

• A handful of cherry tomatoes, halved

• Optional: Avocado slices, cucumbers, bell peppers, or any other vegetables you like

For the dressing:

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar (or lemon juice for a tangy kick)

• 1 tsp Dijon mustard (optional, for a little spice)

• 1 tsp honey or maple syrup (optional, for sweetness)

• Salt & pepper, to taste

Instructions:

1. Prepare the dressing:
   In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), honey (if using), salt, and pepper. Set it aside.

2. Layer the ingredients:

   • Start with the heaviest or most liquid ingredients at the bottom of the jar to prevent them from making the greens soggy. In this case, place the corn at the bottom.

   • Layer the vegetables in the following order: shredded carrots, shredded red cabbage, shredded green cabbage, and lettuce.

   • Top with a few halved cherry tomatoes for a fresh and colorful touch. If you want, you can also add optional ingredients like sliced cucumbers or bell peppers.

3. Assemble the salad:
   Seal the jar tightly with the lid. If you’re making several, arrange them in your fridge for easy grab-and-go lunches or dinners.

4. When ready to serve:

   • Shake the jar to mix the dressing through the salad, or pour the dressing on top and toss the salad in a separate bowl.

   • Enjoy as a quick, healthy, and portable meal!

Q&A for Layered Salad in a Jar

Q: Can I prepare these jars ahead of time?
A: Yes, absolutely! These salads are perfect for meal prep. You can store them in the fridge for up to 3–4 days. Just make sure the dressing is at the bottom and the lettuce and greens are at the top so they stay fresh.

Q: Can I make a bigger batch in one large jar or container?
A: Yes! You can scale this recipe for larger containers or multiple servings. Just be sure to layer the ingredients in the same order, keeping the wetter ingredients at the bottom and the greens at the top.

Q: How do I keep the salad from getting soggy?
A: The key is to layer the ingredients properly and to store the dressing separately or at the bottom of the jar. The vegetables that release moisture (like tomatoes or cucumbers) should be placed toward the bottom. When you’re ready to eat, mix everything together, so the greens don’t get soggy from the dressing.

Q: Can I add protein to this salad?
A: Yes! You can add grilled chicken, tuna, chickpeas, or any protein of your choice. For a vegetarian version, add some feta cheese or a hard-boiled egg for extra protein.

Q: Can I use other vegetables instead of the ones listed?
A: Absolutely! You can customize your salad with any vegetables you like. Try adding ingredients like avocado, roasted sweet potatoes, spinach, or even some olives for a Mediterranean twist.

Q: How long will the salad last in the fridge?
A: When stored properly in a jar, this salad should last for 3–4 days in the fridge. The key to freshness is keeping the dressing separate from the veggies until you’re ready to eat.

Q: Can I make this salad vegan?
A: Yes! Simply skip any dairy like cheese or add a dairy-free cheese alternative. Also, ensure your dressing is vegan by using maple syrup instead of honey.

This Layered Salad in a Jar is the perfect meal prep solution for busy days. It’s healthy, easy to make, and looks so colorful and appetizing. You can also mix it up with different veggies, proteins, and dressings based on your preferences.