Salad in a Jar



20 min


20 min


10 adult servings Spring Shrimp Salad in a Jar

Salad in a Jar

Spring Shrimp Salad in a Jar

How's this for a deliciously fresh idea: a layered jar salad is as perfect for parties as it is for packing up.


  • 1/2 cup olive oil
  • 1/2 cup white balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt


  • 1 cup red quinoa
  • 1 300-g pkg frozen cooked salad shrimp , thawed
  • 1 bunch small radish , about 13, thinly sliced
  • 4 mini cucumbers , thinly sliced
  • 1 pint cherry tomatoes , halved
  • 8 cups baby kale , or baby spinach


  • Whisk oil with vinegar, Dijon, honey and salt in medium bowl. Season with fresh pepper. Set aside.
  • Cook quinoa according to package directions, but omitting salt. Set aside to cool completely.
  • Combine shrimp with radishes, cucumbers and tomatoes in large bowl. Drizzle with half the dressing and toss to coat.
  • Divide quinoa among 10 500-mL jars. Divide shrimp and vegetables among jars. Top up each jar with baby kale. Serve with additional dressing on the side.

Nutrition (per serving)

  • Calories
  • 221,
  • Protein
  • 10 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 13 g,
  • Fibre
  • 3 g,
  • Sodium
  • 239 mg.

Substitution tip

Gently boil 2 skinless, boneless chicken breasts in a few inches of water over medium. Cook for 6 min, then flip and cook covered, 5 more min. Cool and cut into cubes.

Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.