How to Make Mason Jar Salads that Stay Fresh

My mother was an amazing cook. She learned most of what she knew from her mother in law, an Italian immigrant with a lot of mouths to feed and a love for celebrations with food.

Mom often batch-cooked but she would not have called it that. The family favorite was her lasagna recipe. She always made several trays and froze some for later.

Her motto was “make several meals with one mess in the kitchen”.

Now, mason jar salads are nothing new, yet many people have cast them aside because they don’t seem to hold up well. But I keep thinking of Mom’s motto and thought, there has to be a way to make these taste fresh and delicious!

After a few tries and a few inquiries with other mason jar aficionados, I came up with the”keep fresh” method. Using this method, these salads will keep for 5 days guaranteed, and maybe even 6.

Making only one mess in the kitchen for five or six delicious mason jar salads is my idea of food prep.

Mom would be proud.

Here is my “keep fresh” method and a sample ingredient list for creating Mason Jar Salads that stay fresh!

Mason Jar Salad Sample Ingredients:

5 one quart mason jars with lids
Best quality olive oil* 1 tbsp.
Best quality vinegar 2 Tbsp
Hearty low moisture veggies: any combo, choose 1-3 of these cut in ¾ inch pieces or smaller:
Cauliflower
Broccoli
Asparagus
Mushrooms
Thin Carrot coins
Celery
Hearty non-leafy veggies: Choose 1-3 of these, also cut in ¾ pieces or smaller:
Fresh Peppers sweet, hot, bell, Italian
Pickled peppers like banana or Jalapeno
Cabbages shredded ( Napa, red, savoy etc)
Asparagus
Scallions
Asian slaw mix undressed
Sprouts ( broccoli, alfalfa bean etc)
Olives
Cherry or grape tomatoes uncut
Baby or regular bok choy
Legumes such as chickpeas, black beans, kidney beans cooked lentils ¼-⅓ cup.
Leafy greens: Choose any combo to fill up the jar with leave as little air as possible.
Microgreens
Any lettuces chopped slightly larger pieces
Baby Lettuces
Arugula
Fresh herbs like parsley cilantro or mint etc.