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Salad in a Jar

Make-ahead salads that make lunch easier. Studio 5 Contributor,
Emily Bradley, shows how to pack up Mason jar salads to eat at home,
at the office or where ever life takes you.
Black and Blue Salad
Balsamic Vinaigrette (LOVE Newman’s Own – the light tastes just as yummy to me)

Diced Chicken (optional)

Halved black grapes

Blue cheese


Red leaf lettuce

Bowtie Spinach Salad
16 oz cooked bowtie pasta

15 oz fresh spinach

1 bag (6 oz) craisins

3 cans (11 oz) mandarin oranges, drained

½ cup parsley, chopped

1 bunch green onion, chopped

¼ cup sesame seeds, toasted

6 oz honey-roasted peanuts

2 cups cooked chicken, diced or shredded


1 cup vegetable oil

2/3 cup bottled Teriyaki sauce

2/3 cup white wine vinegar

6 Tbsp sugar

½ tsp salt

½ tsp pepper

Blend ingredients and marinate cooked pasta in dressing for at least two hours.
Bowtie pasta

Mandarin oranges

Green onions



Sesame seeds

Mini bag of honey roasted peanuts

Creamy Tomatillo Salad
Creamy Tomatillo Dressing (or Ranch dressing until you go out and buy “Our Best Bites”)

Drained black beans


Diced Jicama


Shredded cheese (I like a little handful of the Fiesta Blend)

Classic Iceberg lettuce mix

Spinach Quinoa Salad
Balsamic Vinaigrette (again, I really like Newman’s Own)

Diced red onion

Sliced mushrooms

Cherry tomatoes



Pesto Pasta Salad
Prepared pesto

Cherry tomatoes

Cubed mozzarella

Whole wheat penne pasta

Basil leaves (optional – these might get wilty by day five…)

Super Hearty Veggie/Grain Salad
½ cup cooked and cooled Wheatberries or barley

¼ cup diced green pepper

¼ cup diced red pepper

½ cup cooked and cooled Quinoa

¼ cup diced carrots

2 Tbsp Parsley

¼ cup Edamame

Yummy citrus ginger dressing (oil free!)
2/3 cup 100% pure orange juice

1/3 cup 100% apple juice

1 Tbsp apple cider vinegar

1 Tbsp fresh minced ginger

1 Tbsp fresh lime juice

¼ tsp salt

(This makes four ¼ cup servings)

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