Mason Jar Chopped Wedge Salad – all the fresh delicious flavors of a wedge salad, deconstructed. These Meal Prep Mason Jar Wedge Salads are super convenient for lunch time!
Have you jumped on the mason jar salad train yet? It’s only the most genius way ever to make salads ahead of time! There are hundreds of combinations possible but if you love a classic wedge salad, you’ll go crazy for this mason jar version.
I took the ingredients and flavors of a wedge salad and deconstructed it for the perfect make ahead lunch! When it comes to meal prepping, mason jar salads are a life saver. You can prep as many as you like and store in the refrigerator until ready to eat. When the ingredients are layered properly in the jar, everything stays totally fresh! I like to pour the salad into a bowl so the dressing ends up on top for a perfectly constructed salad.
How to Make Mason Jar Salads
It’s important to follow the layering rules when making a mason jar salad. By doing this, you ensure that the lettuce will stay crisp. First, put the dressing in the bottom of the jar. Next, add your crisp vegetables like carrots, tomatoes, and cucumbers that are okay to soak in the dressing. In the middle, add ingredients like protein, grains (if using), cheese, nuts, etc. Finally, add the lettuce. The idea is that the other ingredients serve as a barrier between the dressing and lettuce so it doesn’t get soggy.
What’s in a Classic Wedge Salad?
A classic wedge salad is deliciously basic and simple. It starts with a giant wedge of iceberg lettuce and is typically topped with tomatoes, bacon, a sprinkle of cheese and drizzle of dressing. Of course, it is totally customizable and the ingredients can be adjusted to taste. In this version, I stuck with the classic ingredients but chopped the lettuce to make it all fit in a jar!
Mason Jar Chopped Wedge Salad - all the fresh delicious flavors of a wedge salad, deconstructed. These Meal Prep Mason Jar Wedge Salads are super convenient for lunch time!
- 4 tablespoons Ranch or Bleu Cheese Dressing
- 1 cup halved cherry tomatoes
- 5 slices cooked bacon chopped
- 2 tablespoons gorgonzola cheese
- 2 cups chopped Iceberg lettuce or Romaine lettuce
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Divide ingredients in half, layering in listed order into 2 wide mouth pint sized mason jars.
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Seal and refrigerate. Pour contents into a bowl when ready to eat.
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