"How long do these salad jars actually stay fresh?"

Honestly, they'll surprise you. The layered design keeps everything crisp for 3-4 days in the fridge. I've eaten them on Friday that I prepped on Monday, and the greens were still perky. The dressing at the bottom is the real hero here - it doesn't touch the greens until you shake it.

"Can I use different dressings?"

Absolutely, The olive oil-lemon combo is just my go-to. Balsamic vinaigrette works great, and for creamy dressings like ranch, just put an extra layer of chickpeas or carrots between it and the greens. Pro tip: avoid watery dressings (like pure vinegar) - they can make things soggy faster.

"What size jar works best?"

I swear by 16-ounce wide-mouth mason jars - big enough for a satisfying lunch but still portable. Regular mouth jars work too, but they're trickier to pack. If you're extra hungry, go for 24-ounce.

"Can I make these vegan?"

Easiest swap ever, Just skip the feta (or use vegan cheese) and you're golden. I sometimes add avocado slices or toasted nuts for that creamy/crunchy factor. My vegan friends love these.

"Do I have to eat it cold?"

Nope, In winter, I'll sometimes let my jar sit at room temp for 10 minutes before eating - takes the chill off. Or you can microwave for 15-20 seconds (lid off) if you prefer slightly warm veggies. Just don't cook it - the greens will wilt fast.

5-Ingredient Simple Salad-in-a-Jar Lunch That Stays Fresh -

Name: 5-Ingredient Simple Salad-in-a-Jar Lunch That Stays Fresh
Prep time: 10 min
Total time: 10 min
Cuisine: International
Ingredients: 2 cups mixed greens; 1/2 cup cherry tomatoes, halved; 1/4 cup cucumber, diced; 1/4 cup shredded carrots; 1/4 cup chickpeas, drained and rinsed; 2 tbsp sunflower seeds; 2 tbsp feta cheese (optional); 2 tbsp olive oil; 1 tbsp lemon juice; Salt and pepper to taste

5-Ingredient Simple Salad-in-a-Jar Lunch That Stays Fresh

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A quick and easy salad-in-a-jar lunch that stays fresh and is perfect for meal prep.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 1 serving
Category: Lunch
Method: No-Cook
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

2 cups mixed greens
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup shredded carrots
1/4 cup chickpeas, drained and rinsed
2 tbsp sunflower seeds
2 tbsp feta cheese (optional)
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste

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Instructions

Add olive oil and lemon juice to the bottom of a mason jar.
Layer chickpeas, carrots, cucumber, cherry tomatoes, and sunflower seeds.
Top with mixed greens and feta cheese (if using).
Seal the jar tightly and refrigerate until ready to eat.
Shake well before serving.

Notes

Use airtight jars to keep salad fresh.
Dressing stays at the bottom to prevent soggy greens.
Customize with your favorite veggies or proteins.

Find it online: https://recipeszest.com/simple-salad-in-a-jar-lunch-recipe/