March 6, 2020
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Don't Just Pack Your Lunch, Pack it With Flavor!
Mason Jar Salad Lunches that are Eco-Friendly and Delicious!
Buffalo Tofu Mason Jar Salad

- 1 Tbsp. Carolina BBQ Spice Blend
- 4 tsp. Rustic Garden Ranch Spice Blend
- 32 oz. mason jar
- 1 tbsp. unsalted butter
- 1 tbsp. hot sauce
- 1 cup extra-firm tofu, cubed
- 1 tsp. cornstarch
- ½ cup buttermilk
- ½ cup mayonnaise
- chopped celery
- shredded carrot
- cherry tomatoes halved
- romaine lettuce
Directions:
- MIX the Carolina BBQ Spice Blend, unsalted butter, and hot sauce in a mixing bowl.
- ADD diced tofu and let it marinate, covered in the fridge for at least 15 minutes.
- STRAIN the tofu, don’t discard the liquid.
- SAUTEE the tofu in a frying pan until golden brown, about 6 minutes. Add the marinade liquid to a bowl with the cornstarch and mix until well combined.
- POUR the sauce into the frying pan and cook until it thickens, about 1-2 minutes.
- REMOVE from pan and set aside to cool.
- COMBINE Rustic Garden Ranch Spice Blend with buttermilk and mayonnaise and whisk until well combined.
- USING a quart size mason jar, layer about 2-4 Tbsp. of dressing, followed by tofu, celery, carrots, cherry tomatoes, and romaine lettuce.
- SEAL mason jar and store in the refrigerator for up to 5 days.
Italian Herb Mason Jar Salad

- 2 tsp. Italian Herb Spice Blend
- 1 tsp. Roasted Black Garlic Sea Salt
- ½ Tbsp. Tuscany Spice Blend
- 32 oz. mason jar
- 1/8 cup lemon juice
- ½ Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 chicken breast
- cucumber, sliced
- cherry tomatoes halved
- shredded parmesan cheese
- baby spinach
Directions:
- SEASON the chicken with Italian Herb Spice Blend and Roasted Black Garlic Sea Salt and heat olive oil in a skillet over medium-high heat.
- ONCE hot, add the chicken and cook until well-browned on all sides and cooked through, about 4-6 minutes per side.
- ONCE the chicken is cooked through, remove from pan. Cut into strips and allow to completely cool.
- COMBINE lemon juice, olive oil, balsamic vinegar, and Tuscany Spice Blend into a small bowl and whisk until well combined.
- USING a quart size mason jar, layer about 2-4 Tbsp. of dressing, followed by chicken, cucumber, cherry tomatoes, shredded parmesan cheese, and baby spinach.
- SEAL mason jar and store in the refrigerator for up to 5 days.
Mediterranean Chickpea Mason Jar Salad

- 1 tsp. Greek Seasoning
- 1 tsp. Dill Weed
- 32 oz. mason jar
- 3 Tbsp. red wine vinegar
- 2 cloves garlic, minced
- 1 tsp. salt
- ¼ cup olive oil
- 1 Tbsp. lemon juice
- 1 tsp. spicy brown mustard
- 2 tbsp. filtered water
- 1 cup garbanzo beans
- red onion, diced
- 1 English cucumber, sliced
- cherry tomatoes halved
- ½ cup crumbled feta cheese
- romaine lettuce
Directions:
- COMBINE red wine vinegar, garlic, salt, olive oil, lemon juice, spicy mustard, water, Greek Seasoning, and Dill Weed into a small bowl and whisk until well combined.
- USING a quart size mason jar, layer about 2-4 Tbsp. of dressing, followed by garbanzo beans, red onion, English cucumber, cherry tomatoes, feta cheese, and romaine lettuce.
- SEAL mason jar and store in the refrigerator for up to 5 days.
Sizzlin’ Southwest Mason Jar Salad

- ½ Tbsp. Southwest Spice Blend
- 1 tsp. Adobo Spice Blend
- ½ tsp. Aleppo Pepper Spice Blend
- 32 oz. mason jar
- 1/8 cup lime juice
- ½ Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 chicken breast
Optional Toppings:
- black beans
- avocado
- cherry tomatoes, halved
- tortilla strips
- romaine lettuce
- cilantro
Directions:
- SEASON the chicken with Southwest Spice Blend and heat olive oil in a skillet over medium-high heat.
- ONCE hot, add the chicken and cook until well-browned on all sides and cooked through, about 4-6 minutes per side.
- ONCE the chicken is cooked through, remove from pan. Cut into strips and allow to completely cool.
- COMBINE lime juice, olive oil, balsamic vinegar, Adobo Spice Blend and Aleppo Pepper Spice Blend into a small bowl and whisk until well combined.
- USING a quart size mason jar, layer about 2-4 Tbsp. of dressing, followed by chicken, black beans, avocado, cherry tomatoes, tortilla strips, cilantro, and romaine lettuce.
- SEAL mason jar and store in the refrigerator for up to 5 days.
Strawberry Poppy Seed Dressing Mason Jar

- 1 Tbsp. Island Sweet Spice Blend
- ½ Tbsp. Poppy seeds
- 32 oz. Mason jar
- 1 cup fresh strawberries, halved
- 2 Tbsp. granulated sugar
- 5 Tbsp. white wine vinegar
- ¼ tsp. black pepper
- 1/3 cup extra-virgin olive oil
- kosher Salt
- 1 chicken breast
- blueberries
- strawberries
- sliced mandarin oranges
- toasted pecans
- spinach
- crumbled feta
- SEASON the chicken with Island Sweet Spice Blend and heat olive oil in a skillet over medium-high heat.
- ONCE hot, add the chicken and cook until well-browned on all sides and cooked through, about 4-6 minutes per side.
- ONCE the chicken is cooked through, remove from pan. Cut into strips and allow to completely cool.
- TOSS together strawberries, sugar, vinegar, salt, and pepper in a bowl; let stand for 15 minutes.
- TRANSFER strawberry mixture to a blender, and process until smooth, about a minute. Turn blender on low, and gradually add olive oil in a slow, steady stream. Return mixture to a bowl and whisk in Poppy Seeds.
- USING a quart size mason jar, layer about 2-4 Tbsp. of dressing, followed by blueberries, strawberries, mandarin oranges, toasted pecans, feta, and spinach.
- SEAL mason jar and store in the refrigerator for up to 5 days.
