Name: Waldorf Salad Jar
Prep time: 20 min
Total time: 20 min
Yield: 1 large or 2 side salads
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; 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

Go to Recipe

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.

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:

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 mins

Total Time20 mins

Course: Mason Jar Meals, Salad

Cuisine: American, Vegan

Keyword: Waldorf Salad

Servings: 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!