Rainbow Salad Jar

A rainbow salad recipe in a glass jar with a wooden spoon on top of a blue cloth napkin.

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5 from 6 votes

You'll love this healthful and colorful rainbow salad in a jar. It's incredibly versatile—you can use any veggies, grains, beans, and dressings you have on hand. Enjoy!

Prep Time10

Cook Time25

Total Time35

Course: Lunch

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 621kcal

Author: Michelle Cehn

Ingredients

½ cup cooked quinoa
½ cup black olives
½ cup chopped red bell pepper
½ cup thinly sliced purple cabbage
½ cup sweet corn from a can
½ cup shredded carrots
10-15 spinach leaves
salad dressing of choice recipe below

Easy DIY Salad Dressing Recipe

2 tablespoons olive oil
1 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder

Instructions

Quinoa

Cook quinoa the night before. You can make a big batch and store it in the fridge to use in meals throughout the week! In order to get the best fluffy quinoa, first, wash it with cold water through a sieve and then fry it a pan with a little bit of oil for 3 minutes. Then add the water and a pinch of salt. As soon as the boiling starts, lower the heat to medium and cover with a lid. Let it simmer for 10 minutes, and then take it off the heat and let it stay with the lid on for another 5 minutes. Take the lid off, fluff it up with a fork, and enjoy.

Assembling

Assemble the layers in your jar as shown, with quinoa on the bottom, followed by chopped olives, chopped peppers, chopped cabbage, sweet corn, shredded carrots, and spinach on the top.
The order is important, with the more moist and heavy ingredients on the bottom and the more delicate ingredients like the lettuce leaves on top so they don’t get soggy.
It’s good to have a dressing to enjoy on your salad, but you’ll want to pack it in a separate container so your salad doesn’t get soggy.

Notes

Storing Tips: Layer the dressing on the bottom, then heavier veggies, and put the greens on top so they don’t get soggy. Use a clean, airtight jar, seal it tight, and keep it in the fridge—your salad should stay fresh for 3–5 days. When you’re ready to eat, just shake it up or pour it into a bowl and enjoy!

Nutrition