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26 comments


  • Lisa (dlhoffer)

    Oh my gosh, this is just brilliant!! I must try this – Thanks so much for posting this Peppermint!

    April 28, 2013
  • Kayla

    You are awesome Thanks for sharing this – I was wondering after I saw your photo on Instagram – I’m so busy these days I think this is the only way I will get my salads in! :)

    April 28, 2013
  • liz

    this is RAD.

    April 28, 2013
  • Gela

    Great idea! This blog post should be the pick of the week?

    April 28, 2013
    • That’s the whole reason I had to post it this weekend! I want to pick them for the show this week but needed something to link to. LOL

      April 29, 2013
  • Amy

    So cool! I’ve wondered if this really works – thanks for sharing! For some reason I am totally drawn to food in a mason jar. If there is a desert in a mini mason jar, I’ve pinned it on pinterest.

    April 28, 2013
  • Barbara

    I’ve been wanting to do this! I travel for work and take my salads in collapsible Tupperware right now, but I can see that a few of these jars would fit in my lunch bag and stay fresher. I’m gonna give it a try! Thanks!

    April 28, 2013
  • I remember seeing these on Pinterest and thinking, no way. But now you’ve sold me. The visual could motivate me, and the lack of kitchen work spread out all week.

    Two questions for you—is the pint and a half size about right for a dinner side salad or for a full lunch salad? And…since you’ve already been doing this, would you mind sharing an idea of what you use up (a full bin of spinach, two cucumbers? what’s your guess?).

    I know…you went to all this trouble to make this great post, and I’m still asking for more! I’ll be listening to the Digi Show to see if it’s your pick and you explain more there. I have the jars in my cart at Amazon…(hope you have an affiliate program going there!).

    April 29, 2013
    • First answer, I consider those things to be about the same. LOL I eat pretty small portions during the day then get ravenous around dinner time, so a dinner side salad and a lunch salad would be about the same size for me. It’s definitely “dinner side salad” size, maybe a little large for a dinner side salad.

      Second question, for the nine jars I used one clamshell of grape tomatoes, one english (seedless) cucumber, a small bunch of radishes, maybe 3 dozen sugar snap peas (?), about half a container of sprouts and then a 6 oz package of butter lettuce and a couple ounces of spinach. I could have fit way more baby spinach into the jars, but I needed a bunch of it for a recipe later in the week!

      April 29, 2013
  • I keep seeing this and …forgetting about it. Now is a good time to start and I had no idea there were 1.5 pint jars, and I do canning!

    April 29, 2013
  • One more question…Amazon has Ball Plastic Caps to fit these jars (8 in a package). Do you think the salad staying fresh is connected to using the band/metal lid? I don’t like dealing with the bands and lids even when we make jam.

    Thanks—and if anyone else reading knows the answer, please chime in. I’ll check back tomorrow;)

    April 29, 2013
    • I don’t feel as though it hinges on the metal bands/lids at all. I have nothing to base that on, though. LOL I saw those plastic lids, too, and thought to myself that I’ll probably buy those once these bands/lids start showing some wear and tear.

      April 29, 2013
      • Thanks so much for replying! Can’t wait for mine to arrive:)

        April 29, 2013
  • Laura

    I am super excited to try this… and to hear about it as your pick of the week this week! **off to the grocery store now**

    April 30, 2013
  • This is life-changing. I’m doing it.

    May 01, 2013
  • Mary Moseley

    You are genius! Thanks for posting all of the details.

    May 02, 2013
  • Got my jars today:) yay, Amazon Prime! Ran out of salad/greens after 4 jars…maybe I was overpacking. Already love how these look and what a time saver they will be. Thank you!

    May 03, 2013
  • Jen

    Whoa! Just in time for bathing suit season. Awesome! And thank you!

    May 03, 2013
  • I LOVE this idea and I’ve been wanting to know if it actually worked! I’m going to grab some stuff and make them this weekend! I already have some pint jars that I am going to use until my larger jars arrive. I think I am going to add all my non-lettuce veggies to the jar and then just add them to a bowl of spinach when I am ready to eat. So excited to make it easier for my family and I to make better food choices.

    May 03, 2013
  • Bonnie Cuddihy

    What a great idea. My DH just changed is food habits (no red meat, pork or shellfish) and having these ready in the fridge will help his choices. (I call him The Snackmaster!) I’m going to get some 1.5 cup jars and try this right away. Brilliant!

    May 03, 2013
  • Can’t wait to try this!

    May 04, 2013
  • Love this idea. Going to try out this weekend. Thanks for the post and tutorial.

    May 04, 2013
  • So a-mason Peppermint!!! I collect anything mason jar related and have seen these salads (have probably pinned them a time or two … now three!) on multiple occasions. I do believe you’ve given me the necessary nudge to give it a go!

    There are just the two of us now and I, typically, make salad fresh when on the menu. I, like you, have let a lot of good produce go to waste from not feeling up to making a salad if dinner is later than planned!

    Thanks so much for sharing. Off to sort through my jars and put them aside for layering! :-)

    May 04, 2013
  • Kami

    you rock my world.

    May 12, 2013
  • Rachael

    I absolutely love this idea. I found some quart-sized Ziploc brand containers that are tall and skinny, and thought I’d give them a try. I was nervous they wouldn’t work as well as the mason jars, but they do! I think the key is, as you mentioned, in the vertical shape of the container. Anyway, I probably would not have done this had it not been for your post. Thanks for the inspiration and the technical details. :)

    July 16, 2013
  • Bow Tie Pasta Salad

    Servings: 3
    Prep Time: 30
    Cook Time: —
    Calories: 420
    Points: –

    Ingredients
    2 oz Bow Tie Pasta
    1 cup Romaine Lettuce
    1 cup Iceburg Lettuce
    1 green onions
    3 Baby Carrots
    4 ounces Ham

    Dressing
    1/4 cup honey
    2 tbs Orange Juice
    2 tbs Vegetable Oil
    1/2 tsp Dry mustard

    Directions
    Create dressing in a sealable container. Clean lettuce and set aside. Chop up other ingredients – Julienne carrots. Start with wettest ingredients and toss into bottom of three jars equally. Then add pasta and lettuce on top. Fold napkin and seal in with lid to absorb excess moisture.

    Additional Notes
    The dressing is enough for all three salads for me. Adjust up or down to your liking.

    September 02, 2013

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