Looking for a new use for your Mason jars? Give these canning staples a second life as innovative meal containers. Whether you are prepping for a picnic or want to add a rustic twist to your tabletop, Mason jars make the perfect addition to your entertaining routine.
Here are four recipes that show how to incorporate Mason jars when creating savory salads and decadent desserts.
Mason Jar Greek Salad
Nothing cools you down on a hot summer day like a cold and crunchy salad. This super-simple Greek salad on-the-go is perfect for busy days or lazy picnics.
For the Greek Vinaigrette:
- 1/2 cup Sprouts Extra Virgin Olive Oil
- 1/4 cup Sprouts Red Wine Vinegar
- 1 Tbsp. Fresh lemon juice
- 1 Tbsp. Dijon mustard
- 1/2 tsp. Sprouts Dried Basil
- 1/2 tsp. Sprouts Dried Parsley
- 1/2 tsp. Sprouts Dried Oregano
- 1/2 tsp. Sprouts Garlic Powder
- 1/2 tsp. Sprouts Onion Powder
- 1/4 tsp. Sea salt
- 1/4 tsp. Ground black pepper
For the Greek Salad:
- 1 Romaine heart, roughly chopped
- 1 sm. English cucumber, cut into small cubes
- 1 pint Cherry tomatoes, sliced in half
- 1/2 sm. Red onion, very thinly sliced
- 6–8 oz. Sprouts Marinated Artichoke Hearts (sliced in half if they are large pieces)
- 6–8 oz. Black or Kalamata olives, sliced in half
- 6–8 oz. Feta cheese, crumbled (omit if dairy-free)
- Leftover grilled chicken, rotisserie chicken, sliced turkey, canned salmon, etc. (optional)
- Decide if you are going to eat the salad the same day, or if you are making these ahead of time (over 24 hours). If you are eating the same day as you prepare it, you can place the dressing in the bottom of your Mason jar before you add your ingredients. If you are not going to eat it until the next day, I would recommend keeping your dressing separate to keep the veggies from getting too soggy.
- Wash and chop (or slice) your romaine, cucumber, tomatoes, red onion, artichokes and olives. If you’re using meat, you’ll want to chop or slice that up at this time too.
- In a clean quart-size Mason jar, add 2 tablespoons (more or less if desired) of dressing in the bottom (if you’re eating on the same day) and then layer your veggies. I like to layer in the following order to help keep the crisper veggies on the bottom and softer lettuce on the top: cucumbers, tomatoes, onions, olives, artichokes, feta and lettuce. If using meat, put the meat on the very bottom.
- Cover with a lid and store in your fridge until ready to eat. Shake the jar to disperse the dressing and serve.
- Keep salads loosely packed. That way when you shake the dressing around, it will actually disperse all over the veggies and not just sit on the top or bottom.
- Leave the dressing out of the jar, these will keep for up to four days in the fridge.
Chicken Caprese Mason Jar Salad
Take this delicious caprese salad with you anywhere this summer by storing it in a Mason jar! Sweet red and yellow cherry tomatoes, red onion, fresh mozzarella and baby spinach go great with shredded chicken for an extra protein kick.
By Zen & Spice
Ingredients: Makes 3 jars
For the Creamy Avocado Dressing:
- 1 large Ripe avocado
- 2 Garlic cloves, minced
- 1 Lemon, juiced
- 2 Tbsp. Fresh parsley, chopped
- ½ cup Plain Greek yogurt
- 2 Tbsp. Sprout’s Extra Virgin Olive Oil
- Salt and pepper, to taste
For the Salad:
- 1 cup Red cherry tomatoes, halved
- 1 cup Yellow cherry tomatoes, halved
- ½ sm. Red onion, diced
- 8 oz. Fresh mozzarella balls
- 2 cups Cooked chicken breast, shredded
- 3 cups Baby spinach
- Add the dressing ingredients to a food processor—blend until smooth. Season with salt and pepper to taste and set aside.
- Set out 3 clean pint-size jars. Divide the dressing evenly into bottom of the three containers.
- Next, add the red and yellow cherry tomatoes, red onion, mozzarella, shredded chicken and baby spinach. Seal tightly with lids.
Mocha Pot de Crème in a Mason Jar
These easy pots de crème use Sprouts cold brew coffee concentrate to give them an extra punch of coffee flavor.
By Eat The Love
- 2 1/2 oz. Chopped dark chocolate
- 6 lg. Egg yolks
- 1/2 cup White granulated sugar
- 1/2 tsp. Kosher salt
- 7 Tbsp. Cold brew coffee, divided
- 2 3/4 cup Heavy whipping cream
- 1 tsp. Vanilla extract
For the Finish:
- 3/4 cup Heavy cream
- 1 Tbsp. Granulated white sugar
- 1/2 tsp. Vanilla extract
- 1 oz. Dark chocolate
- Preheat the oven to 325ºF. Place six 8-ounce Mason jars in a large deep baking or roasting pan. Bring a kettle or a pot of water to a boil, then set aside.
- Melt the dark chocolate in a double boiler or in the microwave, cooking in 30-second intervals, stirring between each cycle, until melted and smooth.
- Place the egg yolks, sugar, salt and 3 tablespoons of cold brew coffee in a large heatproof bowl and stir with a whisk until a paste forms.
- Place the cream, cold brew and vanilla in a medium saucepan. Turn the heat to high and, stirring occasionally, bring the liquid to a near boil. Once the bubbles start to form on the side of the pan, remove from heat. Do not let it boil.
- Drizzle a tiny bit of the hot liquid into the egg paste, stirring while you do it. You don’t want to pour too much or you’ll scramble the eggs. Just pour a little, stir to incorporate and then pour a little more. Repeat until all the liquid is added. Once all the hot liquid is added, add the chocolate and stir until incorporated.
- Divide the mocha custard into 6 Mason jars in the roasting pan. Pour the boiling water into the roasting pan, until it reaches halfway up the jars. Place in the oven and cook for 35 minutes or until the center of one of the jars wiggles just slightly. It will firm up as it cools.
- Let the jars cool in the pan for 20 minutes then move the jars to the refrigerator and let cool and set for 4 hours or overnight. Before serving, make whipped cream by placing the cream, sugar and vanilla in a metal bowl and whip by hand (or with a mixer) until soft peaks form. Divide the whipped cream over the mocha pot de crème. Take a vegetable peeler and shave some chocolate over each pot de crème. Serve immediately.
No-Bake Mason Jar Piña Colada Cheesecake
Turn a favorite summer cocktail into a refreshing dessert. Layers of vanilla crumbles, creamy cheesecake batter, sweet pineapple sauce and toasted coconut blend combine to create an island-worthy treat.
- 1 14-oz. bag Sprouts Organic Vanilla Wafers
- ½ cup Unsalted butter, melted
- 1/3 cup Sugar
- 2 8-oz. pkgs. Sprouts Cream Cheese, at room temperature
- 1 14-oz. can Sweetened condensed milk
- 1/4 cup Fresh lemon juice
- 1 tsp. Vanilla extract
- 3 cup Pineapple, finely diced
- 2 Tbsp. Sugar
- 2 Tbsp. Water
- 1 tbs. Coconut rum
- 1 Tbsp. Cornstarch
- Garnish: toasted coconut
- Place half of the vanilla wafers into a food processor; finely grind or place them in zip-top bag and finely crush with a rolling pin.
- Mix vanilla wafer crumbs with melted butter and sugar until well combined.
- Press the mixture into the bottom of six 8-ounce Mason jars and place in the fridge to chill for at least 2 hours.
- Using an electric mixer, beat cream cheese until smooth.
- Add condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
- Evenly divide cheesecake batter between the 6 Mason jars. Return to the fridge to chill for 4–6 hours or overnight.
- In a medium saucepan, combine pineapple, sugar, rum and cornstarch. Bring to a boil, stirring occasionally until sauce thickens. Remove from heat and allow to cool.
- Spoon topping over chilled cheesecakes. Garnish with toasted coconut and seal with lid.
- Place in a cooler, serve chilled.