Salad In A jar Recipe


These easy to make Salad-In-A-Jar recipes were created by Executive Chef Denise Roa from Rancho La Puerta to be a visual feast that anyone can create. Begin by adding four ounces of dressing at the bottom of a 32-ounce mason jar. Or, if making your salad in advance, keep the dressing in a separate four-ounce jar to be poured on top at a later date.  You can now begin layering your crunchy feast into your chosen jar by initially creating a hard bottom. Using hard vegetables such as chickpeas, broccoli and carrots you can create a strong base to layer the rest of your salad.  After doing so, blanket them with grains such as quinoa. You should then add softer vegetables such as beans or corn, followed by adding protein like nuts or a hard-boiled egg. Tuck all of your delicious salad in with organic leafy greens such as spinach and kale for an easy to travel lunchtime meal. 

By layering the ingredients in such a way, you will be preserving the crispness of the greens and so keeping your salad fresh. Through using hearty vegetables and greens, your salad should typically keep in a refrigerator for three to five days. 

Here are two recipes that Chef Denise teaches within LA Cocina Que Canta.

Salad In A jar


High Protein Salad With Cilantro, Jalapeño, and Yogurt Dressing 

Makes about 16 ounces or four servings.

For the dressing:

  • 1 jalapeño, seeded if you don’t like hot foods
  • ½ cup coriander or chives
  • 2 limes, juiced & zested
  • 2  garlic cloves
  • 1 shallot
  • 2 cups yoghurt

Place all ingredients in a blender. Turn the blender on low and increase the speed if needed.  Blend until smooth. Divide into four, four-ounce jars and refrigerate till you need them.

For the salad:

  • Handful of chickpeas
  • A handful of small broccoli crowns
  • 1/4 cup cooked quinoa
  • 1 hard boiled egg
  • A handful of pumpkin seeds
  • A handful of Parmesan cheese
  • Handful of spinach

Next, in a 32-ounce mason jar, throw in chickpeas to make a nice layer about an inch deep, then a thick layer of broccoli two to three small crowns deep, approximately ¼ cup of cooked quinoa, a hard-boiled egg, corn, pumpkin seeds, shredded Parmesan and spinach. You can experiment with how much of each ingredient to use to suit your taste.


Salad In A jar


Detox Salad with Carrot Ginger Dressing

Makes 24 ounces or six servings.

In a blender add:

For the dressing:

  • ½ cup sesame or peanut oil
  • 2 cups carrot juice
  • ½ cup finely grated carrot or carrot pulp
  • 2 garlic cloves
  • ¼ cup rice wine vinegar
  • 1 tablespoon turmeric
  • 2 tablespoon pickled ginger
  • 1 tablespoon fresh ginger if you like the bite of ginger; pickled ginger often tastes sweet.

Once blended the carrots will stay in little chunks adding a fine texture. Since this dressing is oil and vinegar based there will be separation. It’s probably best to divide this up into six, four-ounce jars and shake well before serving on top of your delicious salad.

For the salad:

  • A handful of pineapple chunks
  • Handful of blueberries
  • Handful of cucumber
  • A sprinkling of diced ginger
  • 1/3 cup cooked quinoa
  • A handful of tender fennel fronds
  • 1/2 a green apple
  • Handful of sprouts
  • Handful of kale

In a 32-ounce jar layer in cubed pineapple chunks about two deep, a handful of blueberries, cucumber, a sprinkling of diced ginger, ¼ cup cooked quinoa, about a thumbs thickness of tender fennel fronds, ½ a green apple, and a thin bed of sprouts to support a healthy handful of kale.



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