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Greek Salad in a Jar

Greek Salad in a Jar
PREP TIME
10 min
YIELDS
1 serving

A portable, complete salad that can be stored in the fridge for up to 2 days.

Yields 1 serving, plus additional dressing.

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Ingredients

Dressing

¼
cup olive oil
¼
cup balsamic vinegar
¼
cup mayonnaise
1
tsp Dijon mustard
1
clove garlic, minced
Kosher salt and freshly ground black pepper
1
cup warm water

Salad

3
- 4 canned halved artichoke hearts, drained
½
cucumber, cut into chunks
¼
cup pitted kalamata olives, roughly chopped
½
cup halved red grape tomatoes
¼
cup feta cheese chunks
½
cup rinsed and drained canned chickpeas
½
head romaine lettuce, chopped
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Directions

Step 1

Put the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Add the water and shake or blend until smooth.

Step 2

In a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar.

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