Salad in a Jar

Salad in a Jar

Made  times
Alli Shircliff 92

"Layer spinach, beets, carrots, and garbanzo beans in a canning jar and top with homemade dressing for a portable salad or a fun appetizer for dinner parties."
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15 m servings 243 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.
  2. Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.



If you make this for lunches, put the dressing in the jar first, then layer other veggies, making sure you put the greens in last, so they don't touch the dressing. Don't shake until ready to e...

Great lunch idea. I haven't tried the salad yet but i did try the dressing and it's excellent. Thanks!

This a great and unusual picnic course and I do agree with one reviewer who suggested putting in the dressing first and greens last thus keeping the greens fresh and crisp.

Put dressing on bottom. Keeps veggies from getting too soggy and saturated.

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