Asian Infusion Salad

  • Author: Melissa Griffiths
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 jar 1x


Salad in a Jar is an easy way to bring your salad on the go – dressing, greens, and toppings all in one place! Bring it with you on a picnic, to work, or anywhere else!



For the Salad

  • Asian Infusion Dressing (recipe in the notes)
  • Cooked quinoa
  • Chopped cucumber, red cabbage, broccoli, and shredded carrot
  • Chopped Romaine and spinach

Asain Infusion Dressing:

  • 1 tablespoon Tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/4 teaspoon EACH – salt, pepper, ground ginger, garlic powder


  1. For the dressing:
  2. Add everything to a small mason jar, put on the lid, and shake until well combined. Makes enough dressing for about 3 salads in a jar.
  3. To assemble the salad:
  4. In a pint mason jar add the dressing, quinoa, chopped “extras” and then greens (in that order). Pack the jars pretty tight. Add a lid and store in the fridge. When you are ready to eat dump the jar into a bowl and stir to combine or shake the jar very well and eat from the jar.

  • Category: Lunch
  • Method: Refrigerated
  • Cuisine: Asian
Nutrition Information: YIELD: 1
Amount Per Serving: Calories: 216.1 Fat: 7.3g Cholesterol: 0mg Sodium: 33.2mg Carbohydrates: 31.1g Sugars: 1.4g Protein: 7.2g Vitamin A: 153.6µg Vitamin C: 27mg

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