Trio of Mason Jar Salads

I’ve fallen for the jar; I love my mason jar salads. I don’t use it the way you are supposed to but I still love it. The idea behind the mason jar is that the dressing will not make the rest of the salad or ingredients soggy and then you can make a weeks worth of jars and be ready to go. Me though, I make mine each morning. Even though I’m not a rule follower I love these salads and love making different salad combinations. They look cooler, prettier, and trick my mind into thinking the healthy ingredients inside are more exciting than they are. Below I give you my trio of go to mason jar salads.

Chicken Salad:

  • Arugula
  • cucumbers
  • garbanzo beans
  • tomatoes
  • roasted chicken breast mix with a table spoon of plain greek yogurt and half an avocado.
  • quinoa
  • tablespoon olive oil

Taco Salad:

  • Lettuce mix
  • cheddar cheese
  • tomato
  • avocado
  • corn
  • black beans
  • turkey ground meat cooked with taco seasoning

Fall Salad:

  • Lettuce mix
  • goat cheese
  • pomegranate
  • steamed brussel sprouts
  • roasted broccoli with olive oil and salt and pepper
  • roasted butternut squash with olive oil and salt and pepper
  • balsamic olive oil dressing

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