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The basic idea with salads in a mason jar is to keep the salad dressing away from the things that might go soggy.
I tend to put a tablespoon or two of dressing at the bottom of the jarr, then a layer of cherry or grape tomatoes, followed by maybe some cubed chicken, then lettuce, peppers, cucumber etc, and then screw the top on.
When time comes to eat the salad, shake the jar to mix it all up, open the jar and pour into a bowl.
I've kept these up to two weeks in the fridge and it was as crisp as the day I made it.
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