Antipasto Mason Jar Salad
Prep time
Total time
Serves: 5
  • 5 quart size wide mouth mason jars
  • 7.5 tablespoons Olive Oil and Vinegar Dressing (I use Newmans Own)
  • 1 quart cherry tomatoes (about 10 tomatoes per jar), sliced in half
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 3 jarred roasted red peppers, chopped
  • 15 pepperoncini, stems cut off
  • 5 thin slices of each (salami, sandwich pepperoni, turkey, ham, provolone cheese)
  • 3 cups arugula
  1. Divide and layer the ingredients among the mason jars. Start with the dressing (1 ½ tablespoons per jar) then continue with cherry tomatoes, artichokes, roasted red peppers, pepperoncini, meat and cheese, and finish with the arugula.
  2. When you are ready to eat the salad just give the jar a shake and then pour it into a bowl.
Make ahead instructions

These mason jar salads can be made up to 5-6 days ahead of time.
Nutrition Information
Serving size: 1 mason jar Calories: 347 Fat: 24 Carbohydrates: 8 WW Points +: 9 Fiber: 3 Protein: 20
Recipe by Organize Yourself Skinny at