Mediterranean Mason Jar Salad is a healthy lunch idea for school or work.

Mason jars are clearly having a moment.

Recently trendy restaurants have been using the rustic-looking jars to serve everything from cocktails to dessert.

And it appears practically anything packaged in a Mason jar is popular on Pinterest.

A time-tested workhorse in the kitchen, these jars safely store pickles, jams, jellies, spaghetti sauce — even moonshine.

So why not use the jars to mix up a healthy green salad?

Our Mediterranean Mason Jar Salad is a layered affair featuring chopped chicken, chickpeas, cucumber, tomato, artichokes and red onions, coated with a vinegar and oil dressing and topped with feta crumbles.

The resulting layered salad is the perfect make-ahead meal, but, hey, no one wants a soggy salad. Relax: By pouring the dressing into the bottom of the jar, the romaine stays crisp.

Use a 16-ounce wide-mouth mason jar to compose each salad, then refrigerate. When you're ready to eat, simply dump the ingredients on your plate to create a gently tossed salad.

Mason jar salads are easy to tote to school or work for lunch. Just don't forget to pack a fork.

Preparation tips: Use this jarred salad recipe as a blueprint (dressing down below and leaves up top). Feel free to vary the combination of vegetables, consider adding grains, such as quinoa or couscous, pasta, even nuts.

Makes 4 servings1/3 cup red wine vinegar3 tablespoons extra virgin olive oil1 garlic clove, minced1 teaspoon dried oregano leavesSalt and pepper to taste1 cup diced cucumber, unpeeled1 cup canned garbanzo beans, rinsed and drained½ cup chopped red onion6 cups chopped romaine lettuce2 cups cooked chicken, diced1 tomato, seeded and diced, or a couple of handfuls of cherry tomatoes, halved4 canned artichoke hearts, drained and cut into quarters½ cup feta cheeseIn a small bowl, whisk together the red wine vinegar, olive oil, garlic, oregano, salt and pepper. Divide this dressing evenly among four (16-ounce) wide-mouth canning jars.Layer the cucumber, beans, red onion, lettuce, chicken, tomato, artichoke hearts and feta evenly in each jar in the order listed. Cover with the lids and refrigerate until serving time.To serve, turn the salad out onto a serving plate.