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Jar salads are handy picnic fare

If you're planning a fall picnic, glass jars make the perfect container for a to-go salad. These come together easily. You can use the lettuce of your choice. I like spinach with this combination of ingredients. On a hot day, you can bet these are more refreshing than mayo-based potato salad.

Save money and take one to work. It will beat one of those wilted store bought concoctions.

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APPLE HARVEST JAR SALAD Ingredients for the salad:

  • 4 cups chopped romaine lettuce or other greens of choice

  • 8 ounces cooked boneless skinless chicken breasts, diced into bite-sized pieces

  • 2 apples diced

  • Juice from ½ of a lemon

  • 1 cup dried cranberries

  • 4 ounces crumbled blue cheese or feta cheese

  • 1 cup pecans coarsely chopped and toasted

  • 4 quart-size mason jars

Ingredients for the cider vinaigrette dressing

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons apple cider vinegar

  • 1 teaspoon onion powder

  • 4 teaspoons Dijon mustard

  • 4 teaspoons maple syrup

  • ½ teaspoon salt

  • ¼ teaspoon pepper


1. Whisk together dressing ingredients in a small bowl or measuring cup until completely combined.

2. Place a few tablespoons of dressing at the bottom of each jar.

3. Place diced apple in a small bowl and squeeze lemon over the bowl. Toss apple in lemon juice to coat (this will prevent browning).

4. Divide salad ingredients among the jars, layering in the following: chicken, apple, cranberries, cheese, pecans. Twist on the top to seal your salads and refrigerate up to 3 or 4 days.

5. When ready to serve, empty containers of the jar onto a large plate or bowl – the dressing will be on top! Toss to coat, if desired!

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