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Mason jar salad recipes

Karen Miner is the Food Associate Editor for SheKnows, ChefMom and FabulousFoods. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of original reci...

On-the-go salads

Looking for fun, new ways to serve salad at your summer picnics this year? Instead of bowls, offer your guests individual Mason jars full of light and summery fare.

Fresh corn, edamame and radish salad

Mason jars aren't just for canning and preserving; they can be used in lots of other ways in the kitchen. We've all seen Mason jars filled with green salad, layered and ready to be shaken and eaten, but other salads can be put into Mason jars for on-the-go lunches or cute picnic fare. Check out these quick-and-easy recipes for summery salads served in Mason jars.

Fresh corn, edamame and radish salad

Serves 4

Ingredients:

  • 2 cups fresh corn
  • 2 cups shelled edamame
  • 1 cup chopped radishes
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped cilantro
  • 1/4 cup canola oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons white miso paste
  • 2 teaspoons chili garlic sauce (optional)
  • 4 (6 ounce) Mason jars

Directions:

  1. Combine corn, edamame, radishes, green onion and cilantro in a large bowl.
  2. In a small bowl, whisk together canola oil, rice vinegar, white miso paste and chili garlic sauce (if using).
  3. Stir dressing into corn mixture and divide salad between Mason jars.
  4. Refrigerate at least an hour. Shake before serving.

Pasta salad with tomato, mozzarella and basil

Serves 4

Ingredients:

  • 1 cup elbow pasta
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup diced fresh mozzarella
  • 2 tablespoons chopped basil
  • 1 tablespoon shaved Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon heavy cream
  • Salt
  • Pepper
  • 4 (6 ounce) Mason jars

Directions:

  1. Cook pasta according to directions on package.
  2. In a small bowl, whisk together olive oil, balsamic vinegar and heavy cream. Season to taste with salt and pepper. Reserve.
  3. When pasta is done, drain and immediately combine with tomatoes, mozzarella, basil and Parmesan cheese in a large bowl. Pour dressing over pasta and stir to combine. Season with pepper and divide between Mason jars.
  4. Refrigerate or serve warm.

More on summery salads

Protein-packed summertime salad
Creative summer salad ideas
Jazz up your summer salad recipes

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