Chef: Vicki Brett-Gach
Makes: 1 or 2 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes


  • Splash of balsamic vinegar, flavored vinegar, or fat-free dressing of your choice
  • Chickpeas or kidney beans
  • Red cabbage or baby kale
  • Green romaine or red leaf lettuce
  • Red or green pepper
  • Corn
  • Baby cucumbers or celery
  • Carrots
  • Roasted or pickled beets or chopped tomatoes
  • Mild pickled peppers
  • Baby spinach
  • Olives (PS) or tofu
  • Chopped walnuts or almonds (PS)
  • Raisins or dried cranberries


  1. Start with a clean 1-quart-size wide-mouth glass jar with a lid.
  2. Pour vinegar or dressing into the bottom of the jar.
  3. Layer the most sturdy salad ingredients into your jar. 
  4. Next, add layers of lettuces and other colorful vegetables of your choice. 
  5. Top your salad with the lightest and most delicate ingredients. 
  6. Close jar tightly with lid.
  7. Keep jar refrigerated, or inside of an insulated bag until lunchtime.
  8. To serve, pour the entire salad into a large bowl. Or, if preferred, simply turn jar upside down, shake vigorously until dressing is evenly distributed, and enjoy salad directly from the jar.

Tip: Although these salad ingredients are suggestions, substitute freely with your colorful sliced, chopped, or diced favorites, layering in amounts that fill a quart-size jar!

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

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