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Healthy Eats and Repeat

Highlighting Food, Recipes, and Ideas for a Healthy Lifestyle
Caprese Salad Jar

Blog Special: Summer Salads - Part 2, Mason Jar Caprese Salad

Posted by Caitlin Huth - tomatoes

Summer celebrations, music that makes you move, warm sunshine… For however you are spending your summer, I encourage you to keep trying new recipes in your kitchen. Anyone try the jicama fruit salad from earlier in July?

The featured summer salad this time is inspired by the trending Mason jar salads. The recipe is below, and the video shows it all put together.

Some recommendations for this salad:

  • Depending on how big your jars are, you may make more or less than the five servings in the recipe. I do not recommend stuffing the jars, as it can be hard to eat from inside the jar.
  • If you are not a balsamic fan, pick a dressing you like or go with a simple "oil and vinegar" or "oil and lemon juice" mix.

Mason Jar Caprese Salad (Serves 5)

Salads in jars are very popular right now. You can change up the ingredients to be whatever suits your tastes. Screw on the lid tightly so dressing does not escape.

10 Tablespoons balsamic vinaigrette dressing
2 cups whole wheat cooked pasta (elbow macaroni, penne, shells, etc.)
1 qt cherry tomatoes, halved
10 oz fresh mozzarella cheese, cubed
10 cups fresh spinach

1. Divide all ingredients evenly in 5 mason jars beginning with the dressing, pasta, tomatoes, cheese, and ending with the spinach.
2. Tightly close the lid and store in refrigerator until ready to eat (use within four days).
3. When ready to eat, shake the jar to coat the dressing, pour salad into a bowl, and toss with fork.
Nutritional analysis per serving: 330 calories, 15g fat, 490mg sodium, 36g carbohydrate, 7g fiber, 15g protein

Source: Jenna Smith, University of Illinois Extension, Nutrition & Wellness Educator



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