Layered Quinoa Salad-in-a-Jar

Layered Salad in a Jar | The Blonde Buckeye

I love taking salads to work for lunch, but they are so time consuming to prepare at work.  But, I also don’t like to throw everything together in a container because it gets soft & mushy.  I found that layering the ingredients in a mason jar is perfect!  Then when it’s lunch time, you can just shake it up & either eat it right out of the jar, or pour it on a plate.  Although you can use any ingredients you like, there is a science to this method; dressing & always heaviest (non-mushy) ingredient on the bottom.

If you are a salad lover, don’t sleep on this one… 

Layered Salad in a Jar | The Blonde BuckeyeLayered Salad in a Jar | The Blonde Buckeye

Find the recipe for my Avolantro-Lime Vinaigrette HERE!

Layered Salad-in-a-Jar
This fills one 32 oz mason jar All veggies should be washed & dried before using
  • 2-3 Tbsp Avolantro-Lime Vinaigrette
  • ½ cup black beans, rinsed & dried
  • handful of cherry or grape tomatoes
  • ½ of a green pepper, chopped
  • ½ cup cooked, cold quinoa
  • handful of organic mixed greens
  1. Start out with the dressing in the bottom of the jar
  2. Next add the black beans (or whatever the heaviest ingredient is)
  3. Followed by the next heaviest ingredient (in this case, the tomatoes)
  4. Then the peppers (or the next heaviest ingredient)
  5. Add the quinoa with the greens on the top
  6. Don't pack it in too tight, or there wont be room to shake
  7. Seal the lid on & store in the fridge
  8. When ready (with the lid on) shake the jar to mix everything
  9. Either transfer to a plate or eat out of the jar



  1. oh my goodness…this looks like perfection!

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