Granny Smith apples, walnuts and dried cranberries in a Waldorf Salad jar with a sweet and tangy almond butter dressing.Jump to Recipe
Spring is in the Air
With spring just around the corner, salads are sounding just about right, don’t you think? I love using quart mason jars for making meals, especially salads, ahead. I also love how pretty they look with all the colorful layers. This mason jar salad is perfect for preparing ahead and then grabbing it either out the door or just for a quick and healthy meal at home.
Mason jars are great because they’re made of glass with tight fitting lids and are washable and re-usable.
This Waldorf Salad keeps well in the fridge for a few days. The trick is to layer them properly. Always make sure that you put the wettest things on the bottom, like the dressing, and layer up to what needs to be kept dry, like the greens, on the top.
Most layered salads in mason jars aren’t meant for eating right out of the jar itself. It’s much easier to eat if you pour the salad out into a bowl or plate and mix all the ingredients together.
I know that setting aside time for meal preps for the week ahead can be difficult. If you can find the time, though, it’s a time saver on the other end. How great does it feel to be able to grab a mason jar out of your fridge with a ready made healthy meal in it?
- 3 cups mixed romaine lettuce hearts and baby arugula
- 1 Granny Smith apple, thinly sliced and soaked for a minute in salt water and drained
- 1 large radish, thinly sliced
- 2 - 3 Tbsp celery, chopped
- 2 - 3 Tbsp walnut pieces
- 1 thin slice red onion
- 2 Tbsp dried cranberries (or dried cherries, dried blueberries or dried strawberries)
- 2 lemon wedges
- 3 Tbsp roasted almond butter
- 2 Tbsp unseasoned brown rice vinegar
- 1/8 tsp salt
- 1 - 2 Tbsp maple syrup or agave
- 2 - 3 tsp Dijon mustard
- 1/2 tsp fine lemon zest
- 1 Tbsp fresh lemon juice
- 2 Tbsp water
Prepare all of your salad ingredients and place in separate bowls
Put all your dressing ingredients together in a bowl and whisk together or use an immersion blender to mix
In a 1 quart wide-mouth mason jar, add the dressing to the jar first
Next add the celery
Then the sliced radishes
Followed by the dried cranberries
Then the walnuts
Followed by the apple slices
Then the slice of red onion separated into pieces
And finally topped with the leafy greens mixture and the lemon wedges
Remember: If you take your mason jar salad to go, make sure to bring along a bowl or plate and some eating utensils. Also, after you take off the jar lid, set aside the lemon wedges and then pour out the salad in your bowl or plate and mix the ingredients together well and top with the juice of a couple lemon wedges. ENJOY!
And try to get a few rays of sunshine if you can – spring has arrived!