Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate
Recipes » Salads » Salad in a Jar
CNS Logo
Salad in a Jar Recipe

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


Baby cucumbers




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.

Copyright 2018 Center for Nutrition Studies. All rights reserved.

In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Understand the importance of diet and nutrition for your life. Hear from our graduates

Interact with learning team
100% online
Discuss topics with peers
Classes start every two weeks
CE credits available for health professionals

Sign up for our free newsletter

Inspiring articles and recipes in your inbox