Pinchin’ Pennie$ in the Kitchen - Make Your Own Salads in a Jar - Recipe Ideas

Sep 27, 2026

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Handout providing jar-salad recipe ideas with guidance on preparing ingredients and assembling layered salads in a quart-size jar. Includes practical food safety tips such as rinsing produce, drying/spinning vegetables to reduce spoilage, adding dressing and layering ingredients, then shaking before eating. Provides storage directions in the refrigerator at 40°F and recommends using within three to four days, or within three days if meat is included. Includes nutrition-per-serving information and credits for NDSU Extension and related partners.

LanguageEnglish

CategoryLifestyle

FormatPDF

Pages2

Reading Time3 min

AccessFree to download

Make Your Own Salads in a Jar: Recipe Ideas

Preparation and Storage Guidelines

Salad Recipes and Nutrition (Per Serving)

FN1887 (Reviewed April 2023) Pinchin’ Pennie$ in the Kitchen Make Your Own Saladsin a Jar: Recipe Ideas This handout provides recipes for making salads in a jar. For more information about creating your own salads in a jar, see “7 Steps to Making a Salad in a Jar”(FN1886) [at www.ag.ndsu.edu/food](at www.ag.ndsu.edu/food) (see “Food Preparation”) . • Thoroughly rinse vegetables and/or fruit before cutting and adding to your salad. Water speeds spoilage/wilting of salads, so spin lettuce and vegetables in a salad spinner and/or pat dry with paper toweling. NDSU photo See side 2 for recipes • Add the salad dressing of your choice, then the layers of tasty ingredients. Shake together when ready to eat. • Store salad in refrigerator at 40 F. For best quality, use within three to four days of preparation. If using meat, use salad within three days of preparation. For more information about nutrition, food safety and health, visit this website: [www.ag.ndsu.edu/food](www.ag.ndsu.edu/food) Julie Garden-Robinson, Ph. D. , R. D. , L. R. D. , Food and Nutrition Specialist Ashley Gehl, Dietetic Intern (former), NDSU Extension NDSU Extension does not endorse commercial products or companies even though reference may be made to tradenames, trademarks or service names. NDSU encourages you to use and share this content, but please do so under the conditions of our Creative Commons license. You may copy, distribute, transmit and adapt this work as long as you give full attribution, don’t use the work for commercial purposes and share your resulting work similarly. For more information, [visit www.ag.ndsu.edu/agcomm/creative-commons](visit www.ag.ndsu.edu/agcomm/creative-commons). County commissions, North Dakota State University and U.S. Department of Agriculture cooperating. NDSU does not discriminate in its programs and activities on the basis of age, color, gender expression/ identity, genetic information, marital status, national origin, participation in lawful off-campus activity, physical or mental disability, pregnancy, public assistance status, race, religion, sex, sexual orientation, spousal relationship to current employee, or veteran status, as applicable. Direct inquiries to Vice Provost for Title IX/ADA Coordinator, Old Main 201, NDSU Main Campus, 701-231-7708, [ndsu.eoaa@ndsu.edu](ndsu.eoaa@ndsu.edu). This publication will be made available in alternative formats for people with disabilities upon request, 701-231-7881. web-5-18; web-4-23 Key to abbreviations c. = cup • oz. = ounce • tsp. = teaspoon • Tbsp. = tablespoon • lb. = pounds • g = grams • mg = milligrams To make each of these salads, layer the following ingredients in order (1 to 7) in a quart-size jar. Salad Recipe Asian Salad NDSU photo Per serving: 350 calories, 21 g fat, 16 g protein, 26 g carbohydrate, 5 g fiber and 310 mg sodium Bar-b-que Chicken Salad NDSU photo Per serving: 310 calories, 11 g fat, 24 g protein, 29 g carbohydrate, 3 g fiber and 190 mg sodium Classic Caprese Salad NDSU photo Per serving: 310 calories, 21 g fat, 12 g protein, 22 g carbohydrate, 2 g fiber and 400 mg sodium Southwest Salad Per serving: 400 calories, 12 g fat, 14 g protein, 58 g carbohydrate, 9 g fiber and 450 mg sodium NDSU photo Sesame ginger Edamame (frozen, thawed); shredded carrots; chopped bell pepper *vegetable mix totals ½ c. Soba noodles, cooked and cooled 2 hardcooked eggs, chopped Cabbage Sesame seeds, unsalted BBQ ranch Parsleyroasted potatoes; shredded carrots *vegetable mix totals ½ c. Pineapple (canned or fresh) Grilled or roasted chicken, chopped and cooled Romaine lettuce Balsamic vinaigrette Cherry tomatoes, chopped Cooked wholewheat penne pasta Mozzarella cheese, shredded or sliced fresh Spinach Canned olives (rinsed and drained) 2 Tbsp. dressing 1. Avocado ranch ½ c. vegetables 2. Cubed, roasted zucchini; corn (drained and rinsed if cann

FAQs

How should vegetables and/or fruit be prepared before making a salad in a jar?

Thoroughly rinse produce before cutting and adding. Water can speed spoilage or wilting, so spin lettuce and vegetables in a salad spinner and/or pat dry with paper toweling.

When and how should jar salads be stored?

Store salads in the refrigerator at 40°F. For best quality, use within three to four days of preparation; if using meat, use within three days.

What is the recommended assembly process for salads in a jar?

Layer tasty ingredients in order in a quart-size jar (steps 1 to 7). Add your chosen dressing and shake together when ready to eat.

Sep 27, 2026

Upload by Aria