It’s officially November, which I find both exciting…. and stressful. And when I get stressed I tend to eat more than I should, snacking on all the wrong things. And duh, it’s the holidays, which gives me an excuse to recipe test, taste, and taste some more. This mason jar salad is perfect to keep in the fridge. I cram all these gorgeous, vibrant veggies into one jar, then seal the lid and keep in the fridge. Since I put the vinaigrette at the bottom, it doesn’t get soggy, plus I don’t need to dress my salad! It’s all there in one jar, and will keep me healthier (let’s be honest, it will at least keep me eating something green and raw throughout the day filled with indulgent snacking) during the holidays.
Rainbow Mason Jar Salad
1 medium to large mason jar with screw on lid
1/4 cup Vinaigrette of your choice
1/4 cup sliced cherry tomatoes
1/4 cup diced yellow bell pepper
1/4 sliced carrots
1/4 sliced cucumbers (I like Persian)
1/4 cup blueberries
1/4 cup shredded red cabbage
1/2 cup baby spinach
1/4 cup pumpkin seeds or salted sunflower seeds
Feta cheese for garnish (optional)
Place your vinaigrette in the bottom of the mason jar. Next, place your tomatoes. By filling the bottom with the dressing and then a veggie like tomatoes (which can mush quicker) it keeps the whole salad fresher longer. Next pile in the rest of the veggies in this order, yellow bell pepper, carrots, blueberries, red cabbage, and finally pack the spinach. Give it a gentle push to keep all the veggies packed in (another reason this salad won’t spoils it is packed tightly) then sprinkle the pumpkin seeds and cheese, if you’re using. Place in the refrigerator and store for up to a week.