Salad in a Jar

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.



  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.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group ( team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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