Summer Salads in a Jar: Refreshing Hay Field Fare

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Summer Jar SaladsThis is one of the sweetest ways to pack a meal to my hungry worker bees. No matter what they’re doing out there under the hot sun, this is something cool and refreshing, not to mention nutritious, that they’ll take a break for. These salads transport well in a cooler and I  love it that I can pack the salad jars ahead of time on the weekend and they’ll stay perfectly fine in the fridge for 4-5 days, until I can make a lunch delivery to the hay field or gathering pen.  As with any salad, air is not our friend, so remember to tightly pack your ingredient layers into your jars and seal well.  **Please note:  the jars pictured above settled with travel to the WIBW station. 

Summer Salads in A Jar

Asian Greens Salad

3-4 Tbs. Honey Lime Vinaigrette (recipe below)
1/2 red bell pepper, seeds and membranes removed, diced
2 cups fresh baby spinach (or sub your favorite combo of any fresh greens)
1-2 Tbs. chopped scallions
1/2 cup alfalfa sprouts
1/2 cup edamame
1/4 cup crushed ramen noodles (no spice packet needed)

Place vinaigrette into the bottom of a quart-size canning jar; add remaining ingredients in the order listed above, topping the jar with the ramen noodles.  Seal jar tightly and refrigerate until ready to serve.  To serve, unseal jar and invert to pour your ingredients into a serving bowl; toss to combine dressing with all ingredients.  Enjoy at once. Serves 1.

Honey Lime Vinaigrette
3 Tbs. oil
1 Tbs. honey
zest of 1 lime
1 Tbs. fresh lime juice
salt and pepper, to taste
Whisk ingredients together and season to taste with salt and pepper.

Here’s a little KitchenSmack for you: By making a parchment paper pouch for your dressing, you can keep it perfectly contained within your jar, yet separate from your ingredients, if desired. When ready to eat, simply lift the pouch and create a little pour spout and pour over your ingredients – works slick as a whistle and I was surprised how long the dressing will hold in the parchment paper. Ah-mazing!

Greek Salad with Garbanzos and Feta

2-3 Tbs. Spicy Lemon Vinaigrette (recipe below)
1/2 cup garbanzo beans, drained and rinsed
1/2 cup grape tomato halves
1/3 cup cucumber slices
2 Tbs. chopped red onion
1 Tbs. chopped scallions
3 Tbs. pitted black olive halves
3-4 Tbs. feta cheese crumbles
1 Tbs. chopped Italian parsley

Place dressing in the bottom of a pint canning jar; add garbanzo beans, then add layers of tomatoes, cucumbers, red onions, scallions, olives, feta, and parsley.  Seal and refrigerate till needed.  Serves 1.

Spicy Lemon Vinaigrette
2 Tbs. fresh lemon juice
zest of 1 lemon
1/4 – 1/2 tsp. red pepper flakes
3 Tbs. good olive oil
salt and pepper, to taste
Whisk all ingredients together in a small bowl; season to taste with salt and pepper.


This is our MomsEveryday Kansas platter on the set, holding all three of our salads – all the colors and ingredients look soooo delish.

Spinach, Blueberry and Corn Jar Salad

2 Tbs. Spicy Lemon Vinaigrette (recipe above)
1-2 Tbs. small dice red onion
1/2 cup cucumber slices
1 cup frozen corn kernels, thawed
1 cup fresh blueberries
1-2 cups baby spinach
Place dressing into the bottom of a pint canning jar; top with red onion, cucumber, corn, blueberries and spinach, packing tightly.  Seal and refrigerate until needed.  Serves 1

Now You’re Cookin’,
Chef Alli 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, July 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible.
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

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