mason jar salads:

  • 2 mason jars
  • 1 1/2 cups cooked quinoa
  • 1 head romaine lettuce, chopped
  • 1/2 small red cabbage, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup corn, fresh or frozen
  • 1/2 cup goat cheese
  • 2 carrots, shredded

honey mustard dressing:

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1⁄4 teaspoon sea salt
  • Pinch black pepper


  1. In a small bowl or jar, combine dressing ingredients, whisk and set aside.
  2. Assemble the mason jars; begin with approximately 2 tablespoons of the dressing in the bottom of each jar.
  3. Next, add salad ingredients to the jar, one layer at a time, diving your vegetables between both jars to make two salads.
  4. Place a handful of cherry tomatoes into the jars first, doing so will ensure the quinoa does not absorb all the dressing before it is eaten.
  5. Next add half of the quinoa (3/4 cup) to each jar, 1/4 shredded red cabbage, 1 shredded carrot, 1/4 cup corn (if using frozen, ensure it is thawed before adding it to the jar), another handful of cherry tomatoes, 1/4 cup goat cheese and about 1/2 head chopped romaine lettuce.
  6. Cover with lid and store in the fridge until needed.
  7. To serve, invert the jar into a large bowl or plate or simply eat directly out of the jar.
  8. Enjoy!
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