An interfaith response to climate change
propelled by the moral imperative for immediate and
just climate action in Kalamazoo and Southwest Michigan

Salad in a Jar

This fun idea makes preparing lunches for the week very easy. The variations are endless. Choose any ingredients you like or have on hand. See the link for 20 other healthy, time-saving, money-saving and really tasty recipes!

Ready in 30 minutes

Serves 1 per jar

Source: Adapted from

Purposefully Plant-Based


  • Clean jars with lids (around 24 oz)
  • Layer 1: your favorite dressing--always at
    the bottom of the jar, so nothing gets
    soggy! (See the link for dressing recipes.)
  • Layer 2: tomatoes, cucumbers, red onion,
    asparagus, celery, peppers, carrots--any
    crisp veggies that you can imagine pickled.
  • Layer 3: mushrooms, zucchini, beans,
    lentils, peas, corn, broccoli
  • Layer 4: mashed tofu or shredded
    plant-based cheese (alternative cheddar,
    parmesan, mozzarella, etc.)
  • Layer 5: rice, pasta, quinoa or couscous
  • Layer 6: nuts of any kind and greens
    (lettuce, spinach, arugula, kale, etc.).


  1. Get all the ingredients ready--wash, peel, cut the veggies/fruits. Shred the plant-based cheese or mash the tofu. Boil the pasta, quinoa or rice.
  2. Prepare the dressing(s).
  3. Once everything is laid out, chuck all the ingredients according to the layers into the jars. Then lid on top and off they go into the fridge. As easy as that.


There’s no need to follow these 6 layers exactly! Think of them as an entry-level guide. Keep those jars in the fridge until you need them. Then grab a bowl and empty the jar. The dressing will then cover the whole salad. Done.

Need the recipe PDF? Click here!