• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Vegelicious Kitchen

  • Home
  • Recipes
  • About
  • Contact
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » All Recipes » 30 Minutes Or Less

    Waldorf Salad Jar

    Last updated on December 8, 2019. Originally posted on May 13, 2015 By Deb Delozier Leave a Comment

    33 shares
    • Facebook
    • Twitter
    Go to Recipe
    2 photo Pinterest graphic top waldorf salad in a clear mason jar and bottom waldorf salad in a bowl with chopsticks

    Salads prepared ahead in Mason jars like this Waldorf Salad Jar are a great way to get a fresh salad at home or grab-and-go!

    Canning jar filled with layers of dressing, fruit, nuts and vegetables making up a Waldorf Salad

    Mason Jar Waldorf Salad

    WALDORF SALAD IN A JAR

    Do you do any meal preps ahead for the week? I love to use mason jars for making meals ahead. The mason jars are perfect because they are made of glass with tight fitting lids, are washable and re-useable and they are so pretty to see on your refrigerator shelf!

    It’s great how these salads keep so well for a few days in the fridge. 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.

    Waldorf Salad

    Layered salads in mason jars aren’t made for eating right out of the jar itself. It’s necessary to 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 and have your lunch to go or even to eat at home all ready – and a healthy one at that

    And Don’t Forget:

    If you end up taking a Mason jar salad to go, make sure to bring along a bowl or plate and some eating utensils. Also, after you take off the lid of the jar, set aside the lemon wedges and then pour out your salad into your bowl or plate and mix all the ingredients together well and top with the juice of a couple lemon wedges. ENJOY!

     

    Here is the recipe:

    Mason Jar Waldorf Salad
    Print Recipe Pin Recipe
    5 from 1 vote

    Waldorf Salad Jar

    This recipe will keep nicely in the fridge for about 3 days and is a great and healthy salad to have ready to go (don't forget a plate or bowl and utensils!) or just to stay at home and eat.
    Prep Time20 minutes mins
    Total Time20 minutes mins
    Course: Mason Jar Meals, Salad
    Cuisine: American, Vegan
    Keyword: Waldorf Salad
    Servings: 1 large or 2 side salads
    Author: Deb Delozier | Vegelicious Kitchen

    Ingredients

    • 3 cups mixed romaine lettuce hearts and baby arugula
    • 1 in Granny Smith apple thinly sliced and soaked for a minute salt water and drained
    • 1 large radish thinly sliced
    • 2-3 T celery chopped
    • 2-3 T walnut pieces
    • 1 slice red onion thinly sliced
    • 2 T dried cranberries (or dried cherries dried blueberries or dried strawberries)
    • 2 lemon wedges

    Dressing

    • 3 T roasted almond butter
    • 2 T unseasoned brown rice vinegar
    • 1/8 tsp salt
    • 1 -2 T agave or maple syrup
    • 2 - 3 tsp Dijon mustard
    • 1/2 tsp fine lemon zest
    • 1 T fresh lemon juice
    • 2 T water

    Instructions

    • Prepare all of you salad ingredients and place in separate bowls
    • Put all your dressing ingredients together in a bowl and whisk together or use an immersion blender - dressing yields about 1/3 cup
    • In a 1 quart wide-mouthed Mason jar, add your dressing first to the jar
    • Next add your sliced apples
    • Then the sliced radishes
    • Followed by the sliced red onion
    • Then the walnuts
    • Followed by the dried cranberries
    • And finally topped with the greens mixture and a couple lemon wedges
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

     

    « Pita Pizza
    Curry Powder »
    33 shares
    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HELLO THERE!

    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

    Subscribe and download your free Menu Planner!

    Checkout FOOD BLOGGER PRO

    Salads

    White bowl of coleslaw on a rustic surface

    Easy Healthy Coleslaw

    Zucchini Noodle Salad

    Zucchini Noodle Salad

    Soba noodles mixed with cherry tomatoes, green onions, kalamata olives, green beans and sesame seeds in a white bowl with chopsticks on top

    Cold Soba Noodle Salad

    Vegan Dijon Potato Salad

    See More Salad Recipes

    Vegelicious Kitchen

    Rouxbe Plant-Based Certified

    Professional Plant-Based Certification

    Filter by Category

    Archives

    Copyright © 2025 Vegelicious Kitchen on the Foodie Pro Theme