5 Salad in a Jar Recipes to Get You Through the Work Week

Salads are a healthy lunch option, but it can be time consuming making them daily. These 5 easy salads can be prepared and bottled ahead of time.

Do you love eating salads, but never seem to have enough time to prepare them during the week?

With these quick and easy recipes, you can enjoy your salad all week long. Prepare them on Sunday, bottle them and eat when desired! Glass jars are best, but any container that seals well will also work.

Be creative, and add your favorite veggies or fruit to these or make your own recipes using these salads as a guideline. Save some time and eat healthy every day with ease.

1. Pasta Salad


This salad contains cooked pasta, tomato, spinach and mozzarella cheese. For a healthier salad, use whole wheat or brown pasta. The total preparation time is only 15 minutes per bottle or salad and it makes five small servings or two large servings. This fresh pasta salad will last for up to a week in the fridge. You will need five quart-sized mason jars or two larger jars.


  • 10 Cups Baby Spinach (diced)
  • 10 TS Balsamic Vinegar
  • 2 Cups Pasta
  • 12 oz. Mozzarella Cheese
  • 2 Cups Cherry or Grape Tomatoes


Divide the ingredients in two or five, depending on the number of bottles you use. First, add the balsamic dressing to each jar. Now layer the rest by adding the tomatoes first, then the cheese followed by the pasta. The last to be added is the spinach. Seal the lid tightly and place in the fridge. When you are ready to eat your fresh salad, simply shake the jar to coat the contents with the dressing, then empty it into a bowl or plate and enjoy.

2. Delicate Veggies in a Bottle

This delectable salad contains radish, sunflower seeds, spring peas, lettuce, feta cheese and cucumber all coated in a buttermilk dressing. This recipe is sufficient for two quart-sized jars and takes 10 minutes to prepare. Once sealed, you can keep it in the fridge for about five days.


  • ¼-½ Cup Feta Cheese (crumbled)
  •  ½ Cup Radish (sliced)
  • ¾ Cup Peas (fresh)
  •  ¾ Cup Cucumber (thinly sliced)
  • 1-2 Cups Lettuce (fresh and torn)
  • ¼-½ Cup Sunflower Seeds (toasted)
  • 4 TS Buttermilk Dressing


Add 1½ to 2 tablespoons of buttermilk dressing per bottle then add the crumbled cheese to each bottle in equal amounts. Layer the peas, radish and cucumbers next in each bottle. Sprinkle the sunflower seed on top of the layers and add the torn lettuce to the top of each salad. Ensure the lids are dry and seal the bottles tightly. Place in the fridge to keep fresh. When ready to eat, give the bottle a light shake and pour the contents into a bowl or plate. Enjoy your fresh veggie salad!

3. Cobb Salad Bottled


This salad is an absolute delight. It contains feta cheese, shrimp, avocado, tomatoes, bacon or ham, cucumber, onion, egg and spinach. This is a whole meal in a jar and a healthy one. Adjust the amounts as needed as this recipe will fill one double volume jar or two quart-sized jars. It takes approximately 30 minutes to make and can last for three to five days in the fridge.


  • 4 TS Dressing
  • 4 Slices Bacon/Ham (cooked)
  • 2 TS Red Onion (chopped)
  • 8-10 Cherry or Grape Tomatoes
  • 4 TS Avocado (chopped)
  • 4 TS Cucumber (diced)
  • 8-10 Shrimp (cleaned and cooked)
  • 4 TS Feta Cheese (crumbled)
  • 2 Boiled Eggs (sliced)
  • Spinach (torn)


Start by putting the dressing in a clean and dry jar. Add the tomatoes, feta, onion, bacon or ham, egg, cucumber, avocado and shrimp, then top with the spinach. Seal tightly and keep in the fridge. Shake when ready to eat and dig in!

4. Rainbow Fruit Salad

If you love fruit, this is the salad for you! This healthy salad contains a variety of fruit and yoghurt. You can also add some nuts or honey for a new taste. Reduce or increase the amount of fruit as desire to fill the jars you want. This is a very healthy meal or snack, takes less than 10 minutes to prepare and can last for up to three days in the fridge.


  • 32 oz. Yoghurt (any flavor)
  • Honey (as desired)
  • 2 Cups Grapes (halved)
  • 2 Cups Apples (diced)
  • 1 Cup Strawberries (quartered)
  • 1 Cup Bananas (sliced)
  •  1 Cup watermelon/papaya/kiwi/berries (sliced/diced)


Ensure the jars are clean and dry. Rinse all fruit before cutting it. Layer the yoghurt, honey and fruit in jars or mix if preferred. Keep in the fridge and eat with a spoon directly from jar.

Tips for fruit salad in a jar:

Play around with different fruit to find one that you love. Add nuts or toasted seeds to layers for a crunchy alternative or just for a superb taste experience. Experiment with a variety of spices or fresh herbs for a taste explosion. Try adding a pinch of ginger, lemon grass or peppermint.

5. Healthy Bacon Salad


This interesting salad includes almonds, bacon, bell peppers, spinach and some blue berries. You can also add some nuts, apple, onion or carrots to the mix. The recipe will make enough for two quart-sized jars or one large jar. It takes about 20 minutes to make and can last for five days in the fridge.


  • 4 TS Balsamic Vinegar
  • ½ Cup Almonds (diced)
  • ¼ Cup Bacon (cooked and diced)
  • 1 Cup Bell Peppers (diced)
  • 1 Cup Blueberries
  • Spinach (torn)


Ensure the jars are dry and clean. Add the balsamic vinegar to bottom of each jar then layer the peppers, berries, bacon and almonds in both jars. Fill the jar with spinach and seal tightly. When ready to eat, simply shake the jar, pour onto plate and enjoy.

Tips to remember:

  • Always add the dressing or vinegar first and the leafy greens last.
  • Do not eat the salad if it stands longer than the recommended time or if the contents appear to be soggy or bad.
  • Pack the jars to ensure there is as little air as possible inside.
  • Once opened, consume the entire contents.

If you enjoyed our recipes, please share your thoughts on them. Or, if you have other great quick and easy healthy salad recipes that are ideal for bottling, please do share them.


7 Reason To Go Vegan Today

Do you think that veganism is not exactly the type of diet for you? Check out these 7 reasons to go vegan and why switching your diet could be your best decision ever!

Like most women, you probably try your best to live a healthy lifestyle. You go to yoga on a regular basis, you eat kale, quinoa, and sweet potatoes and you make time for the gym. You still consume eggs, meat, and cheese, though, because that’s just the way you’ve always eaten.

There are so many diets out there, from Paleo and gluten-free to alkaline—how are you supposed to figure out which one is right for you? Maybe you have friends who are completely committed to the vegan lifestyle, or perhaps no one you know has taken the health food plunge yet.

If you’ve been wanting to change up your diet, you might want to think about going the vegan route—and no, you don’t have to eat tofu.

1. It’s simple

going vegan

No doubt about it, cooking can be hard—especially after a long day at the office. That gets even tougher when you’re cooking with meat. You have to decide if you want chicken, fish, beef or pork so you can build your meal around your chosen protein.

You also have to pick a cooking style (bake, saute, grill, fry, etc.). As if that’s not enough, you have to make sure that your meat is cooked properly so you don’t get sick.

Going vegan eliminates the need for all of that. You can build simple meals around protein like beans or grains, and add some green veggies—like spinach or kale—and some healthy fats like an olive oil salad dressing or some avocado. Dinner is done.

2. It’s healthy

going vegan

If you turn vegan, you automatically eat so many more vegetables—it just works out that way—but you’ll also want to build your meals around veggies since they’re extremely filling.

When you swap out meat for healthy protein/carb combos like quinoa or millet, you’re getting all those nutrients, and you’re definitely stocking up on vitamins and minerals from all those veggies you’re learning to like.

3. It’s trendy

going vegan

Okay, so you don’t always want to do something just because it’s popular as that would definitely get you into some trouble. However, becoming vegan is trendier than ever right now and that is exactly why it might be the right choice for you.

Vegan cookbooks like Angela Liddon’s The Oh She Glows Cookbooks are topping the bestseller lists while bloggers like Ella Woodward of DeliciouslyElla.com are creating amazing recipes, going on book tours and even coming up with their own food products.

When something becomes trendy, it becomes a lot of fun and veganism is no different. These famous vegans make you want to be part of the whole community. Suddenly, eating oatmeal with banana, nut butter, and chia seeds or a great big green smoothie for breakfast seems so much cooler than your typical eggs and toast.

4. It’s creative

going vegan

When you take meat out of the equation, you can do so many cool things with food. Vegan bloggers and chefs are getting creative in the kitchen these days, making dishes like cream sauce made from cashews and jam with chia seeds. You can also make some awesome desserts like chocolate pudding using avocados.

You can follow recipes or come up with your own—either way, you’re bound to succeed. After all, you’re using ingredients that are foolproof: it’s hard to overcook kale or mess up a grain salad made with quinoa and fresh veggies.

If you’ve been in a food rut and eat nothing but grilled chicken and broccoli for dinner, this might be the right way to switch up your healthy eating.

5. It’s logical


If you want to be as healthy as possible (which you probably do—no one really wants to live off take-out chicken wings and french fries), then you know that fuelling your body with real, whole foods is the way to go.

That, of course, means trading gluten-filled toast for a protein powder-packed green smoothie for breakfast, your typical sandwich for a huge salad for lunch and making any number of fun dinners (from vegan chili to stews to grain bowls).

Eating whole foods makes sense because you’re literally eating something with one ingredient list. It’s a sweet potato and that’s it. There are no weird chemicals or fillers.

6. It’s empowering

going vegan

If you make the transition to a plant-based diet, you’re going to feel immensely proud of yourself. You’re going to have to learn to cook, too, because there’s really no way around that. Say goodbye to the days when you grabbed quick take-out on your way home from work. You’re not going to be relying on prepared foods anymore.

Learning to take care of yourself and your body is an empowering thing. Your confidence will soar (along with your energy levels) and you’ll want to keep learning how to cook. You’ll also want to keep going on your healthy journey. What’s better than that?

7. It’s inspiring

going vegan

When you turn vegan, you’re doing something great for yourself and the environment. Giving up meat means you’re not causing pollution in the world or in your body—you’re reducing your heart disease risk, too.

Sometimes, it’s really cool to feel like part of a bigger community that believes in something, and you will definitely get that if you become a vegan. Going vegan is definitely a big step, but it just might be a lifestyle change that will change your life for the better.

Are you a vegan? Would you ever consider it—even for a month trial period? Share your thoughts with us in the comments below!



5 Quick and Easy Veggie Recipes


If you’re a vegetarian or just a veggies lover learn how to easily make these 5 awesome veggie dishes! Lots of people don’t even acknowledge a dish if it doesn’t have meat in it. But don’t be quick to judge these 5 dishes based on the fact they’re simply based exclusively on vegetables.

Try one or some of these and see how a healthier option for a lunch or dinner meal can taste just as amazing as your regular meat packed meal.

1. Vegetable Chowder

Ingredients (for 7 servings):

  • 1/2 cup of chopped red bell pepper
  • 1/2 cup of chopped onion
  • 1/4 cup of margarine
  • 1 cup of chopped celery
  • 1 cup of cauliflower, chopped
  • 1 cup of diced carrots
  • 1 cup of fresh chopped broccoli
  • 3 cups of water
  • 3 cubes of chicken bouillon
  • 1/2 cup of all-purpose flour
  • 1 tablespoon of chopped fresh parsley
  • 3 cups of shredded Cheddar cheese
  • salt to taste
  • ground black pepper to taste
  • 1 1/2 cups of milk


  1. In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.
  2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
  3. Combine flour and milk until smooth; stir into pan. Bring the soup to a boil; cook and stir for 2 minutes. Mix in the parsley.
  4. Just before serving, stir in the cheese until melted.

*Hot Tip:

Make this a vegetarian dish by using vegetable bouillon cubes instead of the chicken ones.

2. Vegetable Slaw

Ingredients (for 6 servings):

  • 3 cups of shredded cabbage
  • 5 plum tomatoes, seeded, chopped
  • 1 cup of fresh broccoli florets, cut into small pieces
  • 1 cup of cauliflower, cut into small pieces
  • 1/2 cup of chopped red onion
  • 1/2 cup of fat-free sour cream
  • 1/4 cup of reduced-fat mayonnaise
  • 1 tablespoon of cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of pepper


  1. In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion.
  2. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over the cabbage mixture; toss to coat evenly.
  3. Cover and refrigerate until chilled.

*Hot Tip:

Use the vegetables you like and don’t follow the list blindly to make it more to your liking.

3. Vegetable Focaccia

vegetable focaccia

Ingredients (for 12 servings):

  • 2 cups of bread flour
  • 1 package of quick-rise yeast
  • 1 teaspoon of salt
  • 1 cup of warm water (120 to 130 degrees F)
  • 1 tablespoon of olive or canola oil

Topping ingredients:

  • 3 plum tomatoes, chopped
  • 5 medium fresh mushrooms, sliced
  • 1/2 cup of chopped green pepper
  • 1/2 cup of sliced ripe olives
  • 1/4 cup of chopped onion
  • 3 tablespoons of olive or canola oil
  • 2 teaspoons of red wine vinegar or cider vinegar
  • 3/4 teaspoon of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of pepper
  • 2 teaspoons if cornmeal


  1. In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes.
  2. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.
  3. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until it is lightly browned.
  4. Cover with vegetable mixture.
  5. Bake 8-10 minutes longer or until edges of crust are golden.

*Hot Tip:

Add a bit of pizza sauce and cheese in the topping to make it more pizza-like.

4. Roasted Vegetables


Ingredients (for 6 servings):

  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 tablespoon of olive or vegetable oil
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt (optional)
  • 1/4 teaspoon of pepper
  • 2 garlic cloves, minced


  1. In a mixing bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat.
  2. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake uncovered at 375 degrees F for 30-35 minutes or until tender.

*Hot Tip:

Whichever vegetables you chose to exclude from the recipe it’ll taste just as good – it’s the seasoning that makes this dish taste beautiful.

5. Pasta with Vegetables

vegetables pasta

Ingredients (for 4 servings):

  • 1/3 cup of olive oil
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 2 carrots
  • 1 1/2 cups of broccoli florets, lightly steamed or blanched
  • 4 cups of uncooked rotini pasta


  1. Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
  2. Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
  3. While rotini is cooking heat oil in a frying pan and sauté red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
  4. Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

There you have it, 5 amazing dishes made almost entirely out of healthy veggies. Enjoy, and let us know how you liked them!