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Six mason jars filled with different colorful layered salads

Garden Salad in a Jar

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  • Author: Melissa Griffiths-Bless this Mess
  • Total Time: 5 minutes
  • Yield: Serves one as a main dish and 4 as a side salad 1x


Life gets busy, but that doesn’t mean that daily salads are out of your grasp – prep a salad in a jar in advance, and you’ll eat well all week long!


  • 23 tablespoons creamy dressing (I like ranch or roasted garlic on this a lot)
  • 1/4 cup radishes
  • 1/4 cup chopped broccoli and/or cauliflower
  • 1/4 cup red cabbage
  • 1/4 cup chopped sweet bell peppers
  • 1/4 cup sliced mushrooms
  • 1/2 cup shredded carrots
  • 2 cups salad greens, I used a baby spinach and baby kale mix


  1. Place the dressing in the bottom of the jar.
  2. Add the radishes, then broccoli/cauliflower, red cabbage, bell peppers, mushrooms, and carrots.
  3. Fill up your jar with the lettuce.
  4. Screw on the two piece lid (flat and band) and store in the fridge for up to a 7 days.


  • This would be great with the addition of some beans (which you could add when prepping the salad) and or some chopped ham, boiled eggs, or cheese that I would add the day you serve it. All of those are extra, but would turn this salad into a meal fit for a queen/busy mom.
  • You can find my ranch dressing recipe here.
  • Prep Time: 5 mins
  • Category: Salad
  • Method: meal prep
  • Cuisine: American


  • Calories: 145
  • Sugar: 4.5g
  • Sodium: 264.4mg
  • Fat: 10.7g
  • Carbohydrates: 10.7g
  • Protein: 2.1g
  • Cholesterol: 5.4mg