Salads in Jars

By Edible Pioneer Valley | Photo by Dominic Perri

Photo by Dominic P

Photo by Dominic P

There’s too much to do outside this summer to be stuck in the kitchen making lunch. A great strategy for using up all the produce in your CSA box, and keeping you fed with ease, is popping your lunch into jars for grab-and-go meals. You should feel free to use what you’ve got in the crisper, but here are some tips for success and some combinations we love.

Put the heaviest, wettest foods in the bottom of the jar (along with the dressing) and the lightest foods (like lettuces) up top. If your greens are nice and dry, in a capped Mason jar your salad should last at least 4 days in the fridge. Generally we like to toss salad up in a big bowl, but there’s not reason you can’t just shake the dickens out of the jar and dive right in.


Ingredients are listed in the order you should place them in the jar.

The Cover Story

Red wine vinaigrette

Red quinoa


Cherry tomatoes

Sliced cucumber


Bull’s blood microgreens

Moroccan Lentil Salad

Chermoula dressing

French or green lentils

Slivered sun- dried tomatoes

Oil-packed tuna

Crumbled feta

Chopped zucchini

Sliced scallion



Nicoise Salad

Dijon vinaigrette

Boiled or steamed potatoes

Canned (or leftover cooked) salmon

Sliced Kalamata olives

Steamed green beans

Sliced hard-boiled eggs

Cherry tomatoes


Chopped Salad

Red wine vinaigrette

Cubed cooked beets

Cannellini beans

Diced salami or pepperoni

Diced pickled peppers

Sliced radishes

Parmesan shards

Shaved fennel




All dressings make 1 cup. Just shake all the ingredients together in a jar.

Red wine vinaigrette

¼ cup red wine vinegar (try sherry vinegar too)

¾ cup extra-virgin  olive oil

1 teaspoon kosher salt

½ clove garlic, minced or pressed

Chermoula dressing

¼ cup fresh lemon juice

¾ cup extra-virgin olive oil

2 tablespoons minced cilantro

1 garlic clove, pressed or minced

½ teaspoon ground cilantro

¼ teaspoon freshly ground pepper

1 teaspoon kosher salt

Pinch cayenne

Dijon vinaigrette

¼ cup white wine vinegar

¾ cup extra-virgin  olive oil

1 teaspoon kosher salt

2 tablespoons Dijon mustard