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Mason jar salads

Mason Jar Chopped Greek Salad

5
Points®
Total Time
10 min
Prep
10 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.

Ingredients

Chopped romaine lettuce

3 cup(s), shredded

Plum tomato

2 medium, diced

Crumbled feta cheese

6 Tbsp

Canned chickpeas (garbanzo beans)

½ cup(s), rinsed and drained

Sweet mini peppers

6 item(s)

Shallot

1 item(s), small, minced

White wine vinegar

4 tsp

Dijon mustard

2 tsp

Extra virgin olive oil

2 tsp

Capers

1 tsp

Kosher salt

½ tsp

Black pepper

½ tsp

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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