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Today is September 25, 2022

Red, white and blue mason jar salads

Soups & Salads



1/4 cup blueberries, fresh
1/2 cup cauliflower florets, halved
1/2 cup chickpeas, drained and rinsed
1/2 cup cherry tomatoes, halved
1/2 cup feta cheese crumbles (optional)
spinach leaves
2 tablespoons, dressing of choice


Using a wide-mouth mason jar, assemble your salad. Add the desired dressing to the bottom. Sturdy vegetables like cauliflower and tomatoes go in first. Next, add a layer of spinach, followed by chickpeas and feta crumbles — another handful of spinach, followed by blueberries. Fill the mason jar to the top with spinach. When ready to eat, shake the mason jar to cover the content with the dressing. Eat from the jar or transfer to a plate. Make several ahead of time for the week.


Rebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she lives in Brandon and has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media @RebeccaTurnerNutrition and online at *Recipe originally published in the July 2020 issue of Today in Mississippi.

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