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+ servings

Rainbow Salad in a Jar

This rainbow salad in a jar is a delicious portable lunch.
Course Salad
Cuisine American
Keyword Lunch, Salad
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 290kcal
Cost $1.21 per serving


For the Dressing

  • 1 tbs. lemon juice
  • 1 tbs. lime juice
  • 2 tbs. olive oil
  • 1 tbs. honey
  • 1/2 tsp. salt

For the Salad

  • 1 cup carrot sliced
  • 1 cup red pepper or tomato chopped
  • 2/3 cup blueberries
  • 4 hard-boiled eggs cooled and chopped
  • 1 cup croutons cooled
  • 2 cups lettuce chopped

For the Croutons

  • 2 slices of whole grain bread wheat bread or gluten-free bread
  • 2 tsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. paprika


  • To make the croutons, preheat the oven to 375 degrees.
  • Cut the bread into small, bite-sized cubes and place them in a medium bowl.
  • In a small bowl, stir together the olive oil, salt, pepper, and paprika.
  • Pour the contents of the small bowl over the bread cubes and stir to coat evenly.
  • Spread the bread cubes in an 8 x 8 inch pan and bake for 10 minutes, stirring occasionally.
  • To assemble the salad, you will need four pint-sized mason jars to hold the salads. In the bottom of each jar, place 1/4 of the dressing.
  • On top of the dressing in each jar, place 1/4 cup of carrots, followed by 1/4 cup of red peppers, then 1/4 of the blueberries, then one chopped hard-boiled egg, then 1/4 cup of croutons, and finally 1/2 cup of lettuce on top.
  • Place the lids on the jars and store in the refrigerator.
  • To serve the salad, shake the jar so the dressing is well-distributed and the contents are mixed.


Calories: 290kcal | Carbohydrates: 27g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 187mg | Sodium: 557mg | Potassium: 372mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7270IU | Vitamin C: 55mg | Calcium: 65mg | Iron: 2mg