I’ve been obsessed with the idea of salad in a jar for a while now. I mean, does it really get any better than as container in which you can store, shake and eat your lunch? I love that the dressing can be included {since I’m constantly losing those tiny lids from tiny dressing containers} and that there’s little risk of spills. It’s really a perfect option.
Looking for more salad in a jar? This post has some gorgeous vegan examples that were all over Pinterest a while back. My friend Erin posted recipes for Spinach Salad with Quinoa, Sausage & Apples and Southwest Salad {both in mason jars} on her blog.
Since I was pretty closely following the paleo diet when I first made this, I searched a bit to find some paleo salad in a jar recipes, but didn’t find much. What finally inspired me to make my own was my go-to order from Subway. Yes, I realize Subway probably isn’t “clean”, but it’s a decent option in a pinch, right? I really, really like their Italian BMT as a salad. It’s seriously yummy and it finally occurred to me that I could make a better, cleaner version at home.
I went to my local Henry’s and gathered lots of organic veggies and the best quality deli meats I could afford, avoiding anything that listed sugar as a main ingredient {I understand that sugar is used in curing so I wasn’t worried about some}. And then I ate a jar almost as soon as I had made it because I was THAT excited about it.
- ⅓ lb each of salami, mortadella and capicola
- 1 head iceberg lettuce, cut in bite-sized pieces
- 4 Roma tomatoes
- ¼ cup sliced pepperoncini
- ¼ cup sliced black olives
- ½ cup olive oil
- ¼ cup red wine vinegar
- salt and pepper
- 2 wide mouth, quart-sized mason jar with lids
- Mix oil, vinegar, salt and pepper. Divide between 4 jars.
- Evenly divide tomatoes, pepperoncini and olives between jars.
- Cut meat in bite-sized pieces and add ¼ to each jar.
- Add lettuce to fill jar (pack tightly).
- Place lids on jar and refrigerate.
- When ready to serve, shake jar and pour onto plate or into bowl.
I think I will definitely be trying more variations on this come summer. I think chicken, pecan, strawberry salad sounds amazing as does a traditional cob salad in a jar. The possibilities are literally endless.
OMG. Can I add avocado? YUM!
If I was going to add avocado, I think I’d add it when serving. I’d be afraid of it turning brown in the jar. I’m working on a cobb salad recipe for next week so I’ve been trying to think about how to add it. I’ll let you know.
I find that the lettuce is better as the top layer. The meats are okay if they touch the dressing, but the lettuce isn’t — it becomes soggy.
Thanks for sharing! I haven’t had a problem with soggy lettuce but you’re right about the meat on the bottom.