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Gluten Free BLT Salad in a Jar Recipe

Easy to assemble and infinitely variable, Mason jar salads make the perfect portable lunch or dinner to take on the go. Simply layer the ingredients in a 32-ounce glass jar, screw on the lid, and you’re off to the races!

Jar salads that are layered as instructed should last at least 2 to 3 days in the refrigerator. To serve, just pour your salad into a bowl and enjoy. We hope you’ll get creative in the kitchen and come up with your own delightful salad creations, but to get that creativity flowing, try this Mason jar salad recipe that is as delicious as it is colorful.

Layering 101

Build your salad from the bottom up. Here’s a simple layering guide for fresh, non-soggy salads every time.

Layer 1: Salad Dressing

Begin with dressing. Use 2 to 4 tablespoons, depending on how heavily dressed you like your salad.

Layer 2: Non-Absorbent Vegetables

This is the time to add crunchy vegetables that won’t soak up the dressing, such as carrots, bell peppers, peas, tomatoes, cabbage, and beans.

Layer 3: Softer Vegetables and Grains

Ingredients like cucumbers, zucchini, rice, quinoa, and noodles should go on top of the crunchy vegetables to prevent them from touching the dressing and getting soggy.

Layer 4: Protein

Now’s the time to add protein such as chicken, shrimp, nuts, eggs, and cheese.

Layer 5: Greens

Finally, top the salad off with tender greens like lettuce, spinach, and sprouts.

5 from 1 vote
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Print Recipe

Gluten Free BLT Salad in a Jar Recipe

Prep Time20 mins
Course: Salad
Cuisine: American
Servings: 2 Servings
Calories: 533kcal

Ingredients

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard

For the salad:

  • 2 cups thinly sliced red cabbage
  • ½ cup cherry tomatoes halved
  • 4-6 slices bacon cooked and crumbled
  • 2 hard-boiled eggs peeled and sliced
  • 4-5 cups mixed greens or baby spinach

Instructions

  • Whisk together all of the ingredients for the dressing. Divide between two 32-ounce Mason jars. Divide the salad ingredients between the jars, layering in the following order: cabbage, tomatoes, bacon, eggs, and greens. Cover with lids and refrigerate until ready to serve.
  • When ready to serve, pour the salad into a bowl and enjoy.

Nutrition

Nutrition Facts
Gluten Free BLT Salad in a Jar Recipe
Amount Per Serving
Calories 533 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 10g50%
Cholesterol 215mg72%
Sodium 487mg20%
Potassium 782mg22%
Carbohydrates 20g7%
Fiber 3g12%
Sugar 13g14%
Protein 15g30%
Vitamin A 7060IU141%
Vitamin C 76.1mg92%
Calcium 124mg12%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bacon Dairy Free Easy Gluten-Free Gluten-Free Recipes Jars Magazine Spinach Summer
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