Mason jar Greek salad

6
5
5
SmartPoints® value per serving
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! Any combination of veggies and protein will work. Just add dressing, give it a shake, and dig in. Be sure to track any additional SmartPoints®.

Ingredients

Chopped romaine lettuce

3 cup(s)

Plum tomato(es)

2 medium, diced

Crumbled feta cheese

6 Tbsp

Canned chickpeas

½ cup(s), rinsed and drained

Sweet mini baby bell pepper(s)

6 item(s)

Uncooked shallot(s)

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. Into each jar, evenly layer half of lettuce, tomatoes, feta, chickpeas, and peppers.
  2. Whisk together all vinaigrette ingredients in a small bowl. Into 2 small storage containers, divide mixture evenly and pack in the refrigerator alongside the filled, sealed, jars with salad.
  3. When ready to eat, pour vinaigrette over salad and shake to combine.