Do you love eating salads, but never seem to have enough time to prepare them during the week?
With these quick and easy recipes, you can enjoy your salad all week long. Prepare them on Sunday, bottle them and eat when desired! Glass jars are best, but any container that seals well will also work.
Be creative, and add your favorite veggies or fruit to these or make your own recipes using these salads as a guideline. Save some time and eat healthy every day with ease.
1. Pasta Salad
This salad contains cooked pasta, tomato, spinach and mozzarella cheese. For a healthier salad, use whole wheat or brown pasta. The total preparation time is only 15 minutes per bottle or salad and it makes five small servings or two large servings. This fresh pasta salad will last for up to a week in the fridge. You will need five quart-sized mason jars or two larger jars.
Ingredients:
- 10 Cups Baby Spinach (diced)
- 10 TS Balsamic Vinegar
- 2 Cups Pasta
- 12 oz. Mozzarella Cheese
- 2 Cups Cherry or Grape Tomatoes
Directions:
Divide the ingredients in two or five, depending on the number of bottles you use. First, add the balsamic dressing to each jar. Now layer the rest by adding the tomatoes first, then the cheese followed by the pasta. The last to be added is the spinach. Seal the lid tightly and place in the fridge. When you are ready to eat your fresh salad, simply shake the jar to coat the contents with the dressing, then empty it into a bowl or plate and enjoy.
2. Delicate Veggies in a Bottle
This delectable salad contains radish, sunflower seeds, spring peas, lettuce, feta cheese and cucumber all coated in a buttermilk dressing. This recipe is sufficient for two quart-sized jars and takes 10 minutes to prepare. Once sealed, you can keep it in the fridge for about five days.
Ingredients:
- ¼-½ Cup Feta Cheese (crumbled)
- ½ Cup Radish (sliced)
- ¾ Cup Peas (fresh)
- ¾ Cup Cucumber (thinly sliced)
- 1-2 Cups Lettuce (fresh and torn)
- ¼-½ Cup Sunflower Seeds (toasted)
- 4 TS Buttermilk Dressing
Directions:
Add 1½ to 2 tablespoons of buttermilk dressing per bottle then add the crumbled cheese to each bottle in equal amounts. Layer the peas, radish and cucumbers next in each bottle. Sprinkle the sunflower seed on top of the layers and add the torn lettuce to the top of each salad. Ensure the lids are dry and seal the bottles tightly. Place in the fridge to keep fresh. When ready to eat, give the bottle a light shake and pour the contents into a bowl or plate. Enjoy your fresh veggie salad!
3. Cobb Salad Bottled
This salad is an absolute delight. It contains feta cheese, shrimp, avocado, tomatoes, bacon or ham, cucumber, onion, egg and spinach. This is a whole meal in a jar and a healthy one. Adjust the amounts as needed as this recipe will fill one double volume jar or two quart-sized jars. It takes approximately 30 minutes to make and can last for three to five days in the fridge.
Ingredients:
- 4 TS Dressing
- 4 Slices Bacon/Ham (cooked)
- 2 TS Red Onion (chopped)
- 8-10 Cherry or Grape Tomatoes
- 4 TS Avocado (chopped)
- 4 TS Cucumber (diced)
- 8-10 Shrimp (cleaned and cooked)
- 4 TS Feta Cheese (crumbled)
- 2 Boiled Eggs (sliced)
- Spinach (torn)
Directions:
Start by putting the dressing in a clean and dry jar. Add the tomatoes, feta, onion, bacon or ham, egg, cucumber, avocado and shrimp, then top with the spinach. Seal tightly and keep in the fridge. Shake when ready to eat and dig in!
4. Rainbow Fruit Salad
If you love fruit, this is the salad for you! This healthy salad contains a variety of fruit and yoghurt. You can also add some nuts or honey for a new taste. Reduce or increase the amount of fruit as desire to fill the jars you want. This is a very healthy meal or snack, takes less than 10 minutes to prepare and can last for up to three days in the fridge.
Ingredients:
- 32 oz. Yoghurt (any flavor)
- Honey (as desired)
- 2 Cups Grapes (halved)
- 2 Cups Apples (diced)
- 1 Cup Strawberries (quartered)
- 1 Cup Bananas (sliced)
- 1 Cup watermelon/papaya/kiwi/berries (sliced/diced)
Directions:
Ensure the jars are clean and dry. Rinse all fruit before cutting it. Layer the yoghurt, honey and fruit in jars or mix if preferred. Keep in the fridge and eat with a spoon directly from jar.
Tips for fruit salad in a jar:
Play around with different fruit to find one that you love. Add nuts or toasted seeds to layers for a crunchy alternative or just for a superb taste experience. Experiment with a variety of spices or fresh herbs for a taste explosion. Try adding a pinch of ginger, lemon grass or peppermint.
5. Healthy Bacon Salad
This interesting salad includes almonds, bacon, bell peppers, spinach and some blue berries. You can also add some nuts, apple, onion or carrots to the mix. The recipe will make enough for two quart-sized jars or one large jar. It takes about 20 minutes to make and can last for five days in the fridge.
Ingredients:
- 4 TS Balsamic Vinegar
- ½ Cup Almonds (diced)
- ¼ Cup Bacon (cooked and diced)
- 1 Cup Bell Peppers (diced)
- 1 Cup Blueberries
- Spinach (torn)
Directions:
Ensure the jars are dry and clean. Add the balsamic vinegar to bottom of each jar then layer the peppers, berries, bacon and almonds in both jars. Fill the jar with spinach and seal tightly. When ready to eat, simply shake the jar, pour onto plate and enjoy.
Tips to remember:
- Always add the dressing or vinegar first and the leafy greens last.
- Do not eat the salad if it stands longer than the recommended time or if the contents appear to be soggy or bad.
- Pack the jars to ensure there is as little air as possible inside.
- Once opened, consume the entire contents.
If you enjoyed our recipes, please share your thoughts on them. Or, if you have other great quick and easy healthy salad recipes that are ideal for bottling, please do share them.
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