Salad in a Jar

This past summer we went dry camping with my husband’s family and had to keep all our foods in coolers. I really was not in the mood to do a lot of food prep onsite and was trying to keep our dirty dish needs to a minimum as well. I researched various foods that could be prepared in advance and taken with you in mason jars. I even did a test run the week before we went camping to make sure that 1) this recipe would in deed hold up the way it is supposed to, and 2) that my family would enjoy this. Nothing would have been sadder than arriving at a campsite miles away from the nearest store and have a recipe tank on site. But happily this salad in a jar recipe was great and everyone loved it.

Salad in a Jar from sloCooking.net #salad #easyrecipe #campingfood

Salad in a Jar

1 large mason jar with a good fitting lid
3 tbsp. Asian salad dressing
12 baby carrots, chopped into bite sized pieces
1/3 cup cannellini beans, drained and rinsed
1 cup chopped cabbage, I prefer Napa cabbage, but you could use any kind
½ cup Krab (yes, the processed white fish that tastes like crab)
1 cup spinach, rough chopped
3 green onions sliced

  • Take the lid off the jar
  • Layer in ingredients in the order they are printed above – salad dressing on the bottom, followed by the heartier vegetables/beans, the krab, and finished off with the soft spinach and green onion
  • Place lid on jar and store in refrigerator until you are ready to use
  • Tip salad out onto a plate, it will be dressed with dressing as you upend the jar to put the salad on the plate
Salad in a Jar
 
Author:
Ingredients
  • 1 large mason jar with a good fitting lid
  • 3 tbsp. Asian salad dressing
  • 12 baby carrots, chopped into bite sized pieces
  • ⅓ cup cannellini beans, drained and rinsed
  • 1 cup chopped cabbage, I prefer Napa cabbage, but you could use any kind
  • ½ cup Krab (yes, the processed white fish that tastes like crab)
  • 1 cup spinach, rough chopped
  • 3 green onions sliced
Instructions
  1. Take the lid off the jar
  2. Layer in ingredients in the order they are printed above – salad dressing on the bottom, followed by the heartier vegetables/beans, the krab, and finished off with the soft spinach and green onion
  3. Place lid on jar and store in refrigerator until you are ready to use
  4. Tip salad out onto a plate, it will be dressed with dressing as you upend the jar to put the salad on the plate
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