“Summer Vibes” Mason Jar Salad

Whether you’re headed to the beach, taking one last summer road trip or getting back into school mode, this “Summer Vibes” Mason Jar Salad from the local green growers at Little Leaf Farms and the dairy experts at Cabot Cheese can be prepared in advance and taken anywhere. The best part? The Crispy Green Leaf will hold up, so you can make a whole bunch of jars and leave them in the fridge for later.


Servings: 4


  • 4 ounces Little Leaf Farms Crispy Green Leaf
  • 8 ounce bar Cabot Vermont Sharp Cheddar Cheese, cut into 1/4" cubes
  • 1 1/2 cups corn, cut from 2 ears of corn*
  • 2 1/2 cups grape tomatoes, halved
  • 15 ounces (1 can) of chickpeas, rinsed and drained
  • 2 cups quinoa, cooked and cooled (from about 1/3 cup dry)
  • 1/2 cup of your favorite vinaigrette
* You can substitute frozen corn, simply thaw before use


  1. With all of the ingredients prepped, set up the four mason jars on your kitchen counter.
  2. Fill the bottom of each jar with 2 tablespoons of your favorite vinaigrette.
  3. Add ingredients to each jar in the following order: chickpeas, quinoa, tomatoes, corn and cheese.
  4. Top each off with a handful of Little Leaf Farms Crispy Green Leaf, and seal with the lid.
  5. Refrigerate until ready to go. They’ll stay fresh in the fridge for up to three days.
  6. When ready to eat, give the jar a good shake so everything is combined.

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