MASON JAR SALAD RECIPES MADE 3 WAYS

GLUTEN-FREE

STRAWBERRY CAPRESE SALAD JARS: - Strawberries - Fresh mozzarella - Spinach leaves - Fresh basil - Sprouts - Sweet and Tangy Toppers - Olive oil and vinegar

CHICKPEA CHOPPED SALAD JARS: - Chickpeas - Hard-boiled egg - Brussels sprouts - Feta (omit for vegan) - Celery - Sliced apple - Herbs - Nut and Cherries Salad Toppers - Italian or mustard dressing

SOUTHWEST CHICKEN SALAD JAR: - Shredded or diced chicken - Red onion - Romaine lettuce - Tomatoes - Bell peppers - Avocado Cilantro - Smoky Southwest Salad Toppers - Dairy-free spicy randh

Assemble the salads in large mason jars (24-28 oz) in order of layers listed from bottom of jar to top.

HOW TO MAKE

Save the dressing to the side until right before eating. When ready to eat, drizzle dressing on top, close the lid and shake.

HOW TO MAKE

Place the salad toppers from Mariani Family in small containers and add to the salad jars right before eating!

HOW TO MAKE

Each salad can be made 2 days ahead (with dressing stored on the side) and stored in the fridge. 

HOW TO MAKE

To keep sliced produce fresh, add a splash of lemon juice or sliced lemon to the salad jars! Slice the avocado and add the same day you'll be eating. 

KEEP THEM FRESH

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FULL RECIPE AT: