Mason Jar Salad
My husband's job takes him all over LA. Literally all over LA. Half of the time he works out of an office and the other half out of warehouses in areas of LA that I have never heard of. I made the mistake of asking him what he was eating for lunch when he is working at the warehouses and the results were dismal. Basically he was just going to the corner taco truck everyday because there were no other options that were close. He said the food wasn't very good and this, coming from the guy who could eat cereal for every meal, means it is bad.
Since I cook food for a living I was slightly embarrassed that he wasn't eating better (not to say that the occasional taco truck isn't a bad thing but not everyday!) so I started making versions of this mason jar salad for him to take to work. I love how portable they are and self contained - he can just throw it in his bag in the morning and go. This mexican salad combination is his favorite and we are both huge fans of the tastiness that is Marie's Creamy Avocado Poblano Dressing.
The combination of salads that you can serve mason jar style are endless. You could create anything from a chopped salad with hard boiled egg, chicken and bacon or a Greek salad with pita chips, olives, feta cheese, and chicken. Regardless of which salad you make, just make sure to add your favorite salad dressing as the first ingredient into the mason jar so the rest of your salad doesn't get soggy.
Mason Jar Salad
- 1/4 cup Marie's Creamy Avocado Dressing
- 1/2 cup black beans
- 1 cup cooked chicken, cubed
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 cup romaine lettuce
- 1/2 cup cheddar cheese, shredded
- 1 avocado, pit removed and cubed
- 1/4 cup pepitas
- 1/2 cup tortillas strips
In a large mason jar add half of the dressing, black beans, chicken, tomatoes, corn, romaine, cheese, avocado, pipits and tortilla strips. Screw on lid and refrigerate until ready to eat.
Make another salad using the remaining ingredients.
Makes 2 mason jar salads.
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