Mason Jar Taco Salad
The perfect lunch on the go. When everything's layered in the mason jar, all the ingredients stay fresh and the lettuce crisp. Mason Jar salads can be made in advance and stored in the fridge for 3-4 days.
Mason Jar Taco Salad
The perfect lunch on the go. When everything's layered in the mason jar, all the ingredients stay fresh and the lettuce crisp. Mason Jar salads can be made in advance and stored in the fridge for 3-4 days.
Cooking Instructions
- 1
This is a very simple meal to put together. You just layer all ingredients in the order listed.
- 2
Start by pouring the dressing into the bottom of the mason jar. For the sriracha ranch, simply whisk in some sriracha sauce into ranch dressing to taste. Then start with the sturdier ingredients that will be ok sitting in the dressing for a bit...the tomatoes and then the onions.
- 3
Next put in the corn followed by black beans. If making this a vegetarian taco salad, then skip to step 5.
- 4
Add the cooled ground beef into the jar, or if using diced chicken, add now.
- 5
Place in the cheese next.
- 6
Add in the leafy greens. Make sure to pack them in gently.
- 7
Lastly add the tortillas strips on top of the lettuce. Place lid on the mason jar and refrigerate until ready to eat.
- 8
Once ready to eat, just dump everything into a bowl and give a quick toss. You could eat straight from the jar, but I prefer to use a separate bowl.
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