Make-ahead Mason jar salads are portable, easy to make and can be adjusted to whatever kind of salad you like the most. Give these salad recipes a try and add a variety of greens, veggies, proteins and more for a small, custom salad.

The trick to making Mason jar salads work is knowing how to layer. A quart size Mason jar works best for these. 

First layer: salad dressing always goes on the bottom

Second layer: sturdier vegetables that will not get soggy, such as tomatoes, cucumbers, broccoli, etc.

Third layer: extra add ins, such as avocado, nuts, seeds, etc.

Fourth layer: proteins, such as eggs, chicken, deli meat, bacon, etc.

Fifth layer: lettuce, such as spinach, romaine, etc.

Spicy Southwestern Salad

4 tablespoons chipotle salad dressing

1/4 cup red pepper, chopped

1/4 cup cucumber, chopped

1/4 cup tomatoes, chopped

1/2 cup avocado, chopped

2 tablespoons shredded cheddar cheese

1 teaspoon crumbled bacon

1/4 cup cooked chicken, chopped

1/2 cup romaine lettuce, chopped

Italian Chicken Salad

4 tablespoons Italian dressing

1/4 cup cucumber, chopped

1/4 cup tomatoes, chopped

1/4 cup cooked chicken, chopped

2 tablespoons shredded cheddar cheese

1/2 cup Italian lettuce blend

Chef’s Salad

4 tablespoons ranch dressing

1/4 cup cucumber, chopped

1/4 cup tomatoes, chopped

2 tablespoons shredded cheddar cheese

1 hard-boiled egg, chopped

1/4 cup ham, chopped

1/4 cup chopped chicken, chopped

1/2 cup romaine lettuce, chopped