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Mason Jar Salads & 10 Minute Dressings

Updated: Jul 10, 2019

This class is a part of our NEW Cooking with Oils Series. I love food & I really enjoy cooking so I decided it would be fun to turn that passion into some hands on workshops.

Our next Cooking with Oils Workshop is scheduled for July 29, 2019: Marinades, Meal Prep & Essential Oils We would love to have you come out & join us!! Follow the link above to reserve your spot.

Last night we had a blast with a sold-out room making quick Mason Jar Salads & 10-minute Dressings! This class was so stinking fun!!! We made some amazing Young Living Vitality Essential Oil infused dressings & packed 3 Mason Jar Salads to take home. It was a great class!!!

The 3 Mason Jar Salads - Click each one for printable recipe

Demonstrations & Samples - Click each one for printable recipe

In addition, we had a few demonstrations. Everyone was able to watch us make & enjoy a sample of:

I wanted everyone to experience multiple types of vegetables, Young Living's Vitality Essential Oils, our Einkorn wheat products & lots of flavor!! I think it is so important to learn how to prepare quick, healthy, YUMMY food!! All the recipes take about 10 minutes if you have the vegtables preped ahead of time. Next month we will be doing a class on meal prep that will save you so much time!!

Please feel free to share & edit the recipes. Let me know if you make them & what changes you make. I think this is a FUN class that you could do in your home with 6 freinds!! Great wasy to introduce NEW members to Young Living!! We encouraged everyone at the class to duplicate this in their home in the next month with 6 friends!! Keep in mind that you could choose to do 1 salad & 1 dressing. Make it work for you!!

Mason Jar Salad Tips:

Here are some basic tips that will help you make crisp delicious Mason Jar Salads every time! Before you start anything, make sure your jars are clean with no chips or cracks and be sure you have a lid that fits BEFORE you start to fill the jar. Trust me on this one!!! Check first!! Been there, had to toss them or tranfer them on more than one occasion.

Next, think about the way you will layer your salad. It is important to keep thinking about the “soggy” aspect when layering your salad.

Layer 1: Dressing – you can pour it directly in the bottom of the jar or you could put it in a 2oz souffle cup with a lid. When you dump out your salad, the dressing cup will be on top ready to pour over your salad.

Layer 2: Firm fruits & veggies; celery, peppers, sugar snap peas, carrots, onion, apples, pears

Layer 3: Veggies that soak up dressing; cucumbers, mushrooms, zucchini, beans, cauliflower, grapes, strawberries & raspberries. Unless you are making a fruit dressing & you WANT the fruit to be saturated, then you should put it in layer 1.

Layer 4: Cooked grains; quinoa, einkorn wheat, couscous, firm pasta or rice (if you are eating low carb, you can omit this layer all together.

Layer 5: Soft toppings: Avocado, hard boiled eggs, cheese, turkey, chicken, beef or fish. If you have made a tuna salad or anything that has the dressing mixed in, make sure you add this in layer 1 NOT layer 5.

Layer 6: Use those amazing greens: Kale, romaine, green & red lettuce, spinach, dandelion greens, beet greens or arugula. You can even use radish greens & carrot tops. Use a variety – all the greens have unique minerals & vitamin profiles.

Layer 7: Crunchy toppings; cashews, hemp seeds, chia seeds, sunflower seeds, walnuts, granola, pumpkin seeds … let your mind go crazy! I usually bring the crunchy stuff in a 1oz souffle cup. I like that added crunch!!

Make sure you press all the ingredients in tight. I actually use the souffle cup to push the greens down. You want as little air as possible left in the jar.

Personally, I make several of these on Sundays. Most will last 5 – 7 days.

SOME ingredients only stay fresh for a 2 – 3 days and should be added the day you are eating the salad like: hard boiled eggs last 2 - days in the salad &