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Layered Bacon Broccoli Salad Jars

Layered bacon broccoli salad jars with crunchy bacon, sweet-tangy creamy dressing, and bright broccoli florets stacked in clear glass. Make grab-and-go jars with visible layers of green, smoky bits, and sunflower seed crunch for picnic-ready snacking.
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Prep Time 30 minutes
Chill 30 minutes
Total Time 1 hour
Servings: 2 servings
Course: Lunch
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Vegetables and toppings
  • 6 broccoli florets, chopped small
  • 0.5 cup red onion, diced
  • 6 bacon, crisped and chopped
  • 0.33 cup sunflower seeds
Creamy dressing
  • 0.5 cup mayonnaise
  • 2 tbsp sugar
  • 1 tbsp vinegar

Method
 

Prep the broccoli and onion
  1. Chop broccoli florets into small bite-sized pieces so they stack evenly in the jars.
  2. Dice the red onion so each jar gets a little crunch throughout.
Make the sweet-tangy dressing
  1. Whisk mayonnaise, sugar, and vinegar together until smooth and pourable, with no sugar streaks visible.
Layer the jars
  1. Layer broccoli and red onion in the jars, then add a layer of dressing.
  2. Add crisped chopped bacon and sprinkle sunflower seeds over the top of the dressing layer.
  3. Repeat layering broccoli, onion, dressing, bacon, and seeds until the jars are filled, keeping layers visible through the glass.
Chill and serve
  1. Seal the jars and chill for 30 min so the dressing clings to the broccoli.
  2. Shake or stir before serving to redistribute dressing and bacon bits evenly.

Notes

For the crispiest bacon bits, cool the bacon after crisping so they stay crunchy in the jars. Store sealed jars in the refrigerator up to 3 days; keep the sunflower seeds separate only if you want maximum crunch (stir in right before serving). Freezing is not recommended for best texture. For a lighter option, use Greek yogurt or a mayo-yogurt blend in place of mayonnaise to reduce richness while keeping the creamy tang.