6 Quick and Easy Salads in a Jar

Quick and Easy Salads in a Jar


This fall the Coborn’s Support Center moved to a brand new building. The building, my workspace and the entire campus are absolutely beautiful and it creates a wonderful atmosphere to work at, but unfortunately I have to drive a little farther for my daily commute. With busy mornings where you are trying to get up and go quickly, I needed something that makes planning out lunches a little bit easier.

I suppose the easiest lunchtime solution is to go out to eat, which I’ll admit is nice occasionally, but it can be pricey to do everyday Kraft-Dressingand not always healthy for you. That’s why I’ve collected some delicious recipes to share with you all that I promise will spruce up any boring lunch routine!

Food Prep Freshness

Glass mason jars help to keep the salads very fresh, and by using wide mouth  jars I have created delicious salads that are perfect for anyone on the go or looking for a healthy and fun way to get their greens in- no salad bowl necessary. My mason jars were even chalkboard jars I picked up from a craft store for added lunchtime creativity!

Everything on my Facebook homepage lately seems to feature food recipes, clean eating blogs and meal prepping ideas. What better way to follow suit than to make my complete week of salads on Sunday evening and have them ready to go for the entire week.

I love the taste, freshness and most of all the convenience of these Mason Jar Salads. Best of all you can make so many different varieties, which means lunchtime doesn’t need to be boring, it can be as original as each day of the week!

Check out some of the recipes for these Mason Jar Salads below:

Dietitian’s Choice Salad

Dietitian's Choice Salad

Dietitian's Choice Salad
  • 2 T. Kraft Balsamic Vinaigrette
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Peas
  • ¼ Cup Peppers, chopped
  • ¼ Cup Garbonzo Beans
  • ¼ Cup Reduced Fat Feta Cheese
  • ½ Cup Tomato, chopped
  • 2 Cups Spring Mix Salad Greens with Kale
  1. Wash Jar.
  2. In the same order that is listed above add your ingredients to a wide mouthed mason jar.
  3. Shake jar when ready to be eaten and refrigerate if you are saving it for a later date.
Dietitian's Notes:
-This salad is great because the wide variety of vegetables are full of fiber, vitamins and minerals.
-Add dried cranberries to your salad to represent as many food groups as possible, but make sure no sugar is added!
-Make sure you always have beans or some sort of protein added to your meals, and if a salad is your full meal make extra sure they are added!
-Olive Oil and Balsamic Vinegar add a great flavor and provide healthy fats.
-Aside from the Feta Cheese (19) and the Balsamic Vinegar (18) all of these ingredients have a 100 on the NuVal Scoring System!


BLT Avocado Salad

BLT Avocado Salad

BLT Avocado Salad
  • 2 T. Kraft Bleu Cheese
  • ½ Cup Tomatoes, chopped
  • 1 Avocado, chopped
  • 6 Bacon Slices, cooked and chopped
  • 2 Cups Lettuce or Spinach Mix
  1. Wash Mason Jar.
  2. Add ingredients in the order listed above.
  3. Keep refrigerated until ready to eat.
  4. Shake jar, add chips and enjoy!


Greek Salad

Greek Salad

Greek Salad
  • 2 T. Kraft Red Wine Vinaigrette Dressing
  • ½ Cup Cucumber, chopped
  • ½ Cup Tomatoes, chopped
  • 2 T. Red Onion
  • 4 Oz. Skinless Chicken Breast, cooked and chopped
  • 2 T. Reduced Fat Crumbled Feta Cheese
  • 1 T. Black Olives, chopped
  • 2 Cups Romaine Lettuce, chopped
  1. Wash Mason Jar.
  2. Layer jar with dressing, cucumbers, tomatoes and onions.
  3. Add in chicken, feta cheese and olives.
  4. Top with lettuce.
  5. Refrigerate until ready to eat.
  6. When ready to eat shake jar.


Mom’s Salad

Mom's Salad Jar

Mom's Salad
  • 2 T. Kraft Bleu Cheese Dressing
  • 4-6 Baby Carrots, chopped
  • ¼ Cup Cauliflower, chopped
  • 2 Oz. Bacon Real Bites
  • 2 Cups Romaine Lettuce
  1. Wash Mason Jar.
  2. Add ingredients in the order as listed above.
  3. When ready to eat shake jar and enjoy.
  4. Be sure to refrigerate if salad is going to be eaten at a later date.


Taco Salad

Taco Salad Jar

Taco Salad
  • 2 T. Kraft Classic Catalina Dressing
  • 1 T. Salsa
  • 2 T. Sour Cream
  • ¼ Cup Taco Meat
  • ½ Cup Tomatoes, chopped
  • ¼ Cup Kidney Beans
  • ⅛ Cup Shredded Cheddar Cheese
  • ½ Cup Tortilla Chips, crushed
  • 2 Lettuce, shredded
  1. Wash Jar.
  2. Add ingredients in same order as listed above.
  3. Refrigerate until ready to eat.
  4. When ready to eat shake jar.


Strawberry Poppyseed Salad

Strawberry Poppyseed Salad

Strawberry Poppyseed Salad
  • 2 T. Kraft Creamy Poppyseed Dressing
  • ½ Cup Strawberries, sliced
  • ¼ Cup Blueberries
  • ¼ Cup Almonds
  • 2 Cups Romaine and Spinach to Brim of Jar
  1. Wash Jar.
  2. Wash produce.
  3. Add ingredients in order to above and keep refrigerated.
  4. When ready to eat shake jar and enjoy.
Additional optional topping:
Mandrain Oranges


Tips & Tricks

The number one most important rule to remember when making these salads is to always keep the dressing at the bottom and the salad greens at the top of the jar. Keep the two layers as far away from one another as possible by having them separated with your hard veggies, protein and soft veggies. If you do that, your greens will stay crispy and fresh with no problems.

Follow this Layer List:

  •  Layer 1 (Bottom of Jar): 2-4 T. Dressing of Choice
  • Layer 2: Hard Veggies- This is where you add in carrots, bell peppers, celery, cucumbers, broccoli, cauliflower, etc.
  • Layer 3: Protein- This is where you will add the cheese, meats, beans, hard-boiled eggs, etc.
  • Layer 4: Soft Veggies- In this section you will add tomatoes, onions, corn, avocado, etc.
  • Layer 5 (Top of Jar): Greens to the Brim- Add in your lettuce and/or spinach.

Try to keep the ratio of each jar about half-and-half. That means half of the jar holds the toppings, dressing, grains, proteins and half of the jar holds the greens.

As I mentioned I like to make several of these jars on Sunday evening so I’m prepared for speedy grab and go lunches later on in the week. Luckily these salads last a week in the refrigerator!

Because these jars are so full to the brim you might have to eat off a layer or two of greens (yum!), then replace the lid, shake the heck out of it to distribute the dressing, and then dig right in with a fork.

Hope you enjoy my creations and they make meal planning a success!

Coborn’s, Inc. Graphic Designer

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www.cobornsblog.com - Crafty Creations by Lynell

Simple Summer Meals on the Run

Simple Summer Meals on the Run! www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca

We’re getting into my favorite season of the year: lake season! For those who are lucky enough to live on the water year round, perhaps the excitement doesn’t overcome them quite like it does me. This is the time of year when my family gives up dusting and vacuuming for the summer, doesn’t invite company to visit our home, and perpetually leaves the suitcases out on the coffee tables in our family room – always in packing and unpacking mode throughout the week – all summer long until the new school year starts. When each Thursday night comes, we tuck the kids into bed, then load up the car so that at 5:00 on Friday, we can hit to the road!

During particularly hectic weeks, I order groceries for the weekend menu and a bag of ice from CobornsDelivers and have them deliver my order to my office. I meet them in the parking lot with a cooler in my trunk and voila! I’m all set for the weekend.

In order to survive the madness of constantly being on the go, we plan our weekend meals to be as simple as possible. Yes, sometimes we bring a box of cereal for breakfast or PB&Js for a boat ride, but we honestly eat pretty delicious food by simply planning smart. For instance, we don’t ever bring loaves of bread – they always get smooshed; instead we use pitas, tortillas or sandwich rounds. And there’s nothing wrong with the occasional meat/cheese/crackers combo or veggie tray on the boat if it’s too nice to come in to shore for a meal.

This year for Memorial Day weekend, here’s what we are bringing.

Friday Dinner – BLT Wraps & Grapes

Simple Summer Meals on the Run - BLT Wraps

Time- Saving Tip: Use precooked bacon.

Saturday Breakfast – Campfire Omelets & Sliced Watermelon

Simple Summer Meals on the Run - Campfire Omelets

Time- Saving Tip: At home, mix eggs, cooked sausage, chopped peppers and onions, milk and cheese and bring along in a Ziplock.

Saturday Lunch: Tacos in a Bag

Simple Summer Meals on the Run - Tacos in a Bag

Time- Saving Tip: At home, brown taco meat and simply reheat before filling chip bags. Have kids help chop olives, avocado, lettuce and tomatoes.

Saturday Dinner: Pie Iron Pizza Pockets, Lettuce Salad & S’mores

Simple Summer Meals on the Run - Pie Iron Pizza Pockets

Time- Saving Tip: Use pizza sauce in a squeeze bottle and Deli Flats for the crust

Sunday Brunch: Campfire Oatmeal, Skewered Bacon & Cut Watermelon

Simple Summer Meals on the Run - Campfire OatmealSimple Summer Meals on the Run - Campfire Bacon

Time- Saving Tip: At home, combine all the dry ingredients for the oatmeal and bring along in a Ziplock.

Sunday Lunch: Tabbouleh Salad in Pitas, Celery and Hummus

Simple Summer Meals on the Run - Tabbouleh Salad in Pitas

Time- Saving Tip: At home, prepare Tabbouleh – the longer it marinates, the better the flavor.

Sunday Dinner: Sausage Hobo Dinners, Jiffy Pop & Fruit Pies on the Fire

Simple Summer Meals on the Run - Sausage Hobo Dinners

Time- Saving Tip: If you’ve caught some fish, you can easily sub fish for the sausage.
Use biscuits in a tube for pie crust – simply flatten one out inside each pie iron side, then scoop in some pie filling and close them tightly before cooking on the fire.

Monday Breakfast: Cereal, Milk, Yogurt & Leftover Fruit

Monday Lunch: Leftovers!

It never hurts to resort to PB&J if you run out of leftovers; although, I’ve never once had that happen. Ever.


The key to all of this is to relax and go with however the weekend flows. You might have an impromptu potluck with neighbors or a rainstorm that sends you to a nearby restaurant. Or maybe you’ll get lucky like we once did and find a fantastic wild blueberry patch and eat an entire lunch of blueberries. Wherever your summer weekends take you, make some memories without having to spend your weekend in the kitchen!

Coborn’s, Inc. Communications Manager

Click Here for more articles written by Rebecca.
www.cobornsblog.com - Fun with Family with Rebecca

Gourmet BLT Sandwich

Gourmet BLT Sandwich Recipe and Creamy Siracha Sauce - www.cobornsblog.com

Creamy Sriracha Sauce Recipe - www.cobornsblog.comBLT Sandwiches have always been one of my family’s favorites. They seem to hit the spot day or night. Now that the kids are older I have decided to kick this family favorite up a notch with trendy ingredients like, thick cut Four Brothers Bacon, fresh avocadoes and Sriracha sauce!

The Brits lay claim to the very first sandwich, created as a royal meal for the busy Sir John Montague. This eighteenth-century Englishman, a.k.a. the fourth Earl of Sandwich, was a skilled gambler. Reluctant to miss even a few minutes away from his game, he instructed his servant to place meat between two pieces of bread so that he could eat with one hand and take bits between bets.

At my house it takes two hands to hold one of my family favorites and as the kids taste buds become more curious our sandwiches will continue to change and grow into are endless imaginations.

Creamy Sriracha Sauce

Creamy Sriracha Sauce
  • 3 T. Mayo
  • 1 T. Sriracha Sauce
  • 1 tsp. Fresh Lemon Juice
  • To Taste Garlic Powder
  1. In a bowl mix until smooth
  2. Refrigerate until ready to use.

Gourmet BLT

Gourmet BLT Sandwich
  • 3 Slices Four Brothers Wholesome Harvest Bread
  • 2 T. Creamy Sriracha Sauce
  • Half of a Wedge LA BONNE VIE Triple Cream Brie Cheese, melted
  • 6 Slices Ripe Avocados
  • 4 Slices Four Brothers Thick Cut Bacon, cut in half
  • 4 Slices Vine Ripened Tomatoes, sliced
  • ½ Cup Fresh Spinach
  1. Toast three slices of bread.
  2. Evenly spread Creamy Sriracha Sauce and melted Brie onto each slice of toast.
  3. Set one piece of toast aside
  4. Continue to stack the following ingredients, in order, on remaining two slices: three slices avocado, ¼ cup spinach, two slices tomato and half of bacon.
  5. Stack layered toast on top of each other.
  6. Finish with third slice of toast.
  7. Cut in half and enjoy.


Coborn's Blog: A Cut above with Chef Todd
Chef Todd

I hope you enjoy this Gourmet BLT as much and my family and I do. Leave your comments and let me know what you think!

Chef Todd
Coborn’s, Inc. Executive Chef and Retail Merchandiser

Click Here for more articles written by Todd.

www.cobornsblog.com - A Cut Above with Chef Todd


Weekly Ad Recipe – Bacon, Tomato and Avocado Grilled Cheese


Weekly Ad Recipe - Bacon, Tomato and Avocado Grilled Cheese
Serves: 4
  • 8 Oz. Cheddar Cheese, shredded
  • 8 Slices Bread, white or whole wheat
  • 1 Small Onion, chopped (optional)
  • 8 Slices Bacon, crisply cooked
  • 1 Medium Tomato, thinly sliced
  • 1 Medium Avocado, pitted, peeled and thinly sliced
  • ⅓ Cup Butter, softened
  1. Place ¼-cup cheese on each of 4 bread slices.
  2. Divide onion, bacon, tomato and avocado evenly onto bread slices.
  3. Top with remaining cheese and bread slices.
  4. Spread 2 teaspoons butter over each top slice of bread.
  5. Place sandwiches, buttered side down, in 12” skillet over medium heat.
  6. Spread remaining butter over top slices of bread.
  7. Cook uncovered about 5 minutes or until bottoms are golden brown.
  8. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted.

This is a great, quick and easy recipe for any type of lunch or dinner, especially when you are in a hurry. I just love avocado on anything, and when you add it to your normal BLT Sandwich it puts it over the top. This is one of my favorite recipes. Enjoy…I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Weekly Ad Recipe – Beef, Lettuce & Tomato Wraps

www.cobornsblog.com - Beef, Lettuce and Tomato Wraps Recipe

If you love BLT’s you are going to love this recipe. It was a good change from bacon all the time.  It was AWESOME!  The sour cream with the horseradish mixture gave this wrap a fantastic flavor and I will definitely be making this recipe again. Just a quick tip if you want to make this recipe even healthier for you make sure to use whole wheat tortillas and also low fat sour cream.   Enjoy….I did!
– Jayne, Coborn’s Meat and Seafood Merchandiser

5.0 from 1 reviews
Beef, Lettuce & Tomato Wraps
Serves: 4
  • 1 T + 1.5 tsp. Chili Powder
  • 2 tsp. Dried Oregano Leaves
  • 1 tsp . Ground Cumin
  • 1 tsp . Salt
  • 1 Lb. Beef Top Sirloin Steak, about ¾ inch thick
  • 4 Flour Or Whole Wheat Tortillas
  • ¾ Cup Sour Cream
  • 1 T. Prepared Horseradish
  • 4 Cups Shredded Lettuce
  • 1 Cup Tomato, chopped
  1. In a small bowl, mix chili powder, oregano, cumin and salt.
  2. Rub mixture on both sides of beef.
  3. Let stand for 10 minutes at room temperature.
  4. Set oven control to broil.
  5. Place beef on rack in broiler pan.
  6. Broil with top 3 to 4 inches from heat approximately 10 minutes so that internal temperature reaches at least 145°F, turning once.
  7. Cut into ⅛” slices.
  8. Warm tortillas as directed on package.
  9. In small bowl, mix sour cream and horseradish.
  10. Spread 3 tablespoons horseradish mixture over each tortilla
  11. Top each with 1 cup of the lettuce and ¼ cup of the tomato.
  12. Top with beef.
  13. Wrap tortillas around filling.
Suggested Wine Pairing: Bogle Cabernet