These mix-and-match meal prep jars make healthy lunches easy and are perfect for keeping your meals fresh for days – a game changer for anyone feeling stuck in a lunch rut! They’ll breathe new life into your midday munching, especially on those hectic days.
These are all 32 oz mason jars which make a large lunch or simple dinner, but you can use 16 ounce jars for a half portion size. To layer a mason jar salad effectively, follow these simple steps:
- Dressing: Start with the dressing as the base to prevent sogginess. Alternatively, keep the dressing in a separate container for convenience.
- Crisp Ingredients: Add crisp ingredients like cherry tomatoes, red onion, cucumber, and edamame on top of the dressing.
- Grains, Lentils & Protein: Layer grains, lentils, and/or protein next, using the crisp ingredients as a barrier between them and the dressing.
- Cheese: Place cheese on top of the grains and protein to maintain its texture.
- Leafy Greens: Finish with leafy greens like lettuce, baby spinach, or kale on top to keep them fresh and crisp.
Eat in the jar or toss all the ingredients into a big bowl. Pro tip: If you are eating a salad out of the jar, place the jar upside down for 10-15 minutes before ready to eat – then shake! This will help get the dressing more easily distributed throughout the jar before you shake.
Thai Peanut Rice Noodle Salad
Ingredients
- 4 oz Thai Peanut Sace
- 1/2 cp loosely packed thinly sliced red cabbage
- 1/2 cp loosely packed thinly sliced greens like bok choy or kale
- 1/4 cup thinly sliced carrots
- 1/4 cup thinly sliced bell peppers
- 4 oz protein of choice (I used tofu here!)
- 4 oz rice noodle (cooked & cooled)
- Top with green onions, cilantro, jalapenos & peanuts
Thai Peanut Dressing
- 1/4 cup peanut butter
- 1/8 cup water
- 1-2 Tbsp soy sauce (to taste)
- 1/2 lime juiced
- 1/4 Tbsp chili oil (sriracha will work here also)
- 1 tsp rice wine vinegar
- 1/tsp sesame oil
Whisk until well incorporated.
Citrus, Roasted Beet, Goat Cheese & Kale Salad
Ingredients
- 4 oz red wine vinaigrette
- 1/2 cup loosely packed kale
- 1/2 cup roasted beets
- 1 cup peeled & sliced citrus
- 2 oz cup pistachios
- 3 oz goat cheese crumbles
- Add pomegranate seeds for even more flavor & nutrients!
Red Wine Vinaigrette
- 1/2 tsp Dijon mustard
- 1/4 cup olive oil
- 1/8 cup red wine vinaigrette
- 1/2 tsp dried oregano (or 1 tsp fresh)
- Salt & pepper to taste
Whisk until all ingredients are well incorporated
Greek Salad with Chickpeas
Ingredients
- 4 oz creamy tahini dressing
- 1/2 cup Thinly sliced kale
- 1/2 cup diced cucumber
- 1/4 cup cherry tomatoes halved
- 1/4 cup thinly sliced bell pepper
- 2 oz thinly sliced red onion
- 1 oz banana peppers
- 1 oz kalamata olives
- 4 oz chickpeas
- 2 oz feta cheese
Creamy Tahini Dressing
- 1/8 cup olive oil
- 1/8 tahini
- 1 lemon juiced
- 1 tsp dijon mustard
- 1 tsp honey
- 1 Tbsp water
Whisk until all ingredients are well incorporated
Rice Noodle Soup
Ingredients
-
- 4 oz Broth ingredients
- 1/2 cp loosely packed thinly sliced red cabbage
- 1/2 cp loosely packed thinly sliced greens like bok choy or kale
- 1/4 cup thinly sliced carrots
- 1/4 cup thinly sliced bell peppers
- 4 oz protein of choice (I used tofu here!)
- 4 oz rice noodle (uncooked)
- Top with green onions, cilantro & jalapenos
Broth Ingredients
- 2 Tbsp soy sauce
- 1.5 Tbsp bouillon
- 1/2 Tbsp chili oil
- Few dashes of sesame oil
Place broth ingredients in the base of the jar and layer ingredients atop. Add water when ready to eat and heat in microwave for 2 minuets (checking periodically and adjusting as necessary). Jar will be hot, use a towel or oven mits to hold coming out of the microwave. Shake to incorporate broth ingredients throughout.
Southwest Salad with Black Beans
Ingredients
- Creamy Greek yogurt cilantro lime vinaigrette
- 1/2 cp loosely packed thinly sliced red cabbage
- 1/2 cp loosely packed thinly sliced kale
- 1/2 cup diced cucumbers
- 1/2 cup halved cherry tomaotes
- 1/4 cup thinly sliced bell peppers
- 1 oz thinly sliced red onion
- 1 oz green onion and cilantro
Creamy Greek Yogurt Cilantro Lime Vinaigrette
- 1/8 cup Greek yogurt
- 1/4 Tbsp honey
- 1/2 lime juiced/zested
- 1/4 cup cilantro chopped
- water to thin
- Salt & pepper to taste
Blend in a blender or food processer until all ingredients are well incorporated