I Tried It – Salad in a Cup

***This post contains an affiliate link.  If you click on it and purchase something, I may receive a small commission.***    I have discovered the best beach/ball game/travelling food.  It is healthy.  It is easy to make.  It is easy to eat on the go.  What is this amazing discovery?  A Salad in a Cup.

Salad in a Cup - Perfect Beach Food!

It is so special that I had to present it to you in the classic pyramid style.  It is basically the 8th wonder of the world.  And I made it in my kitchen.  Actually, the first time I made it was in a tiny motel room during our trip to Old Orchard Beach, ME. This beautiful beach below is where I tested the beach-worthiness of this discovery.

Another beautiful sunset at #oldorchardbeach:

I’ve seen many salads in mason jars, and this is basically the same idea.  But, really, a mason jar is not something I want to bring to the beach.  Or to one of the 40 softball games I will have attended before this summer is over.  No exaggeration.  40 softball games.  But a plastic cup that you might use for a smoothie?  That has a lid?  And the perfect spot to stick a plastic fork in?  That I can get on board with.

These are the cups that I bought from Amazon:

A World Of Deals Plastic Clear Cup Set with Flat Lids, 100 Sets, 16 oz.


They were $17.49 for 100 cups and lids.

Making the salads is pretty simple.  The amounts listed below are eyeballed!

Salad in A Cup

Ingredients:Ingredients for Salad in a Cup

The ingredient list is whatever you love in your salad.  I like some lettuce, something crunchy, something sweet, some cheese and something with some protein.  When I made these on vacation, I made a Chicken Ceasar Salad version that was delicious.


Salad in a Cup – Perfect Beach Food

  • 1-2 T Your Favorite Salad Dressing
  • 3 Sweet Peas (Cut to Bite Size Pieces)
  • 3-4 Mini Bell Peppers (Cut to Bite Size Pieces)
  • 1 T Black olives (Sliced)
  • 2 T Chick Peas
  • 1 T Goat Cheese (Crumbled)
  • 2 T Dried Cranberries
  • 2 T Slivered Almonds
  • 1 c Salad Greens (Spinach, Romaine, or your favorite)
  1. Pour your salad dressing into the bottom of the cup.

  2. Add the denser vegetables, like Sweet Peas and Mini Bell Peppers, first.

  3. Add the cheese.

  4. Add the olives, chick peas, dried cranberries and slivered almonds.

  5. Add the lettuce last. Do not over pack the salad. You need a little room for the ingredients to move around in the next step.

  6. When you are ready to eat the salad, shake it until the dressing is evenly distributed.

There is a method to my ingredient order madness.  You definitely do not want to add the lettuce in directly after the dressing because it will get wilty and gross.  The denser veggies like the bell peppers and sweet peas can handle the dressing.  I think alternating the heavier veggies with things like the cheese crumbles is also important because it helps when you are shaking and trying to distribute the dressing.  There is no actual science to back that up, but I’m going with it anyway.  It does take a bit of shaking to get the dressing distributed.  Speaking of distributing salad dressing, did you know that the greatest contribution the Kardashians have made to human kind is the genius idea of shaking your plastic take out salad container after adding your dressing to distribute it?  True story.

So, there you have it people.  The Salad in a Cup!  Pack a bunch in your cooler for your next beach trip!  Ooh, and let me know your favorite flavor combos!!

The Kids View:

 The Salad Cup is like a salad but in a cup lol it tastes great with a crunchy leaf on the top. My mom cooked okay but kinda of overcooked the leaf  but a fresh taste. I thought i was going to hate it but it was good and healthy this might be the only healthy option for me jk.            ~ WILL THE THRILL RIDE.


Thanks, kid.

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