820 shares Sign up for our free newsletter 820 shares Sign up for our free newsletter Salad in a Jar By Vicki Brett-Gach Although these salad ingredients are suggestions, substitute freely with your colorful sliced, chopped, or diced favorites, layering in amounts that fill a quart-size jar. Review it: Gluten Free Low Sugar Raw All of our recipes are oil free and vegan. What You'll Need Splash of balsamic vinegar or fat-free dressing of your choice Chickpeas or kidney beans Red cabbage or baby kale Romaine or red leaf lettuce Red or green pepper Corn Baby cucumbers Carrots Celery Tomatoes Roasted or pickled beets Mild pickled peppers Baby spinach Olives or tofu (optional) Chopped walnuts or almonds (optional) Raisins or dried cranberries (optional) How to Make It 1 Start with a clean 1-quart-size wide-mouth glass jar with a lid. 2 Pour vinegar or dressing into the bottom of the jar. Layer the most sturdy salad ingredients into your jar 1st. Next, add layers of lettuces. Top your salad with the lightest and most delicate ingredients. Close jar tightly with lid. 3 Keep jar refrigerated, or inside of an insulated bag until lunchtime. 4 To serve, pour the entire salad into a large bowl. Or, if preferred, simply turn jar upside down, shake vigorously until dressing is evenly distributed, and enjoy salad directly from the jar. You Might Also Like Vegan Chili Cheese Fries Vegan Sushi Power Bowl Vegan Sweet Potato Pie With Chia Oat Crust Vegan Paella Vegan Pumpkin French Toast Buckwheat Waffles With Dark Cherry Syrup Eggplant Bacon Pumpkin Spice Overnight Oats Peanut Collard Greens