Chef’s salad in a jar

By Julie Van Rosendaal on May 26, 2015

Chunky salads are perfect for travelling; chopped pieces are easily skewered with a fork. Pour your dressing of choice into the bottom of the jar, then layer with greens, cooked rotini or penne pasta, grape tomatoes, cubed cucumber, ham and cheese, wedges of hard-boiled egg and sliced radish. It will keep crisp until you’re ready for it, and kids will love shaking their jars when it’s time to dress their salads.

Chef’s Salad in a Jar

Dressing of choice
Spring greens or chopped Romaine or iceberg

Cooked rotini or penne pasta (optional)
Grape or cherry tomatoes
Cubed cucumber
Cubed ham or shredded chicken
Cubed cheese
Hard-boiled eggs, peeled and cut into wedges
Sliced radishes (optional)

Pour as much dressing as you like into the bottom of a thick glass jar or other container; top with layers of greens, pasta, tomatoes, cucumber, ham, cheese, eggs and radishes. Cover and keep in the cooler until you’re ready to shake and eat.

Serves as many as you like.

Originally published in ParentsCanada magazine, June 2015.

By Julie Van Rosendaal | May 26, 2015

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