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Mason Jar Waldorf Salad
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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.
Course Mason Jar Meals, Salad
Cuisine American, Vegan
Keyword Waldorf Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 large or 2 side salads
Author Deb Delozier | Vegelicious Kitchen


  • 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


  • 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