The secret to a mason jar salad is layering. Start with the dressing on the bottom. I use about 3 to 4 tablespoons of salad dressing per quart jar, or 2 tablespoons per pint jar. (I’ve also found it helpful to place onions at the bottom, if I’m using them, because soaking them in the dressing helps dilute the strong onion taste and prevents onion breath at work.)
Source: Julia Mirabella
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