Mason Jar Salads with Grain Free Croutons

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Prep time: 10 minutes (croutons) + 20 minutes (salads)
Cook time: 50 minutes
Yield: 4-5 cups croutons (about enough for 5-6 salads)




For the croutons:
2 large eggs
¼ cup olive oil
3 Tablespoons apple cider vinegar
2 Tablespoons water
1 box Simple Mills bread mix
1 teaspoon poultry seasoning (optional)

For Salads:
Your favorite dressing
Sturdy, water-based veggies, like cucumbers, carrots, and celery, cut into bite-sized pieces.
Organic or grass-fed cheese of choice (we used feta)
Protein of choice, such as cubed chicken, sliced pork, or chickpeas.
Cubed avocado
Romaine lettuce (or your favorite salad green), washed, dried, and chopped.


  1. Preheat the oven to 350°F. Lightly grease a 7x11” baking pan and set aside.
  2. In a large mixing bowl, whisk the eggs, then add the oil, vinegar, and water and stir until combined.
  3. Stir in the Simple Mills mix, and the poultry seasoning (if using).
  4. Pour the batter into the prepared pan.
  5. Bake for 30 minutes, then remove from the oven (don’t turn off the oven) and let the bread cool until you can comfortably touch it.
  6. Turn the bread out of the pan onto a cutting board. Slice into crouton-sized cubes.
  7. Cover a baking sheet with a sheet of parchment or a nonstick pad. Spread the bread cubes on the baking sheet.
  8. Bake for another 20 minutes at 350°F until crisp.
  9. Remove from the oven and cool completely before adding to the salads.
  10. When you’re ready to assemble the salads: add about 2 Tablespoons dressing to the bottom of the jar. Top with (in this order) the chopped veggies, cheese, protein, avocado, greens, and a generous handful of grain free croutons. Tightly secure the lid and store in the refrigerator for up to 3 days until ready to eat.

Note: The croutons will soften slightly if stored with the salad for more than a few hours. If you’d like them to stay crisp, store them in a separate container with the top cracked slightly.