Salads in a Jar

Veggie Salad in a Jar

Make these salads up to a day ahead; pack them tightly with the dressing on the bottom, followed by denser ingredients that won’t get soggy while they marinate.

Yields: 4 servings (serving size: 1 salad)


  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoon red or white wine vinegar
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 cup chopped red onion (can sub diced snap peas if onions are not your thing)
  • 1 cup rinsed and drained canned lower-sodium chickpeas
  • 1 cup sliced colored bell pepper
  • 1 cup drained quartered artichokes
  • 1 cup halved cherry or grape tomatoes
  • 1 1/2 cup cooked quinoa
  • 4 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
  • 2 ounce feta cheese, crumbled (about 1/2cup)


  1. Combine olive oil, vinegar, mustard, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars or air tight containers.

  2. Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, hearts of palm, tomatoes, and quinoa.

  3. Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.

  4. Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.