Mason Jar Chopped Greek Salad
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Once you’ve got the jars, you can keep riffing on these layered salads! They come together even faster if you use bagged, chopped romaine. Just add dressing, give it a shake, and dig in. In fact, the dressing is so simple and delicious that you might want to make extra to keep in the fridge to use on more salads. And any combination of veggies and protein will work. Be sure to track any additional SmartPoints®.
Ingredients
Chopped romaine lettuce
3 cup(s)
Plum tomato
2 medium, diced
Crumbled feta cheese
6 tbsp(s)
Canned drained chickpeas
½ cup(s), rinsed and drained
Sweet mini baby bell peppers
6 pepper(s)
Shallots
1 item(s), small, minced
White wine vinegar
4 tsp(s)
Dijon mustard
2 tsp(s)
Extra virgin olive oil
2 tsp(s)
Capers
1 tsp(s)
Kosher salt
½ tsp(s)
Black pepper
½ tsp(s)
Instructions
1
Line up 2 large (3- to 4-cup) mason jars or storage containers. Layer half of lettuce, tomatoes, cheese, chickpeas, and bell peppers in each jar.
2
In small bowl, whisk remaining ingredients for vinaigrette. Divide vinaigrette between 2 small containers. Store vinaigrette and salad jars in refrigerator.
3
Before serving, pour vinaigrette over salad and shake to combine.
4
Serving size: about 2½ cups
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