Greek salad in a jar
Be the first to rate it
Artichokes, cucumber, olives, tomatoes, feta and chickpeas layered over a creamy balsamic dressing, with romaine on top.
Ingredients
Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Kosher salt and freshly ground black pepper
- 1 cup warm water
Salad
- 3 to 4 canned halved artichoke hearts drained
- 1/2 cucumber cut into chunks
- 1/4 cup pitted kalamata olives roughly chopped
- 1/2 cup halved red grape tomatoes
- 1/4 cup feta cheese chunks
- 1/2 cup rinsed and drained canned chickpeas
- 1/2 head romaine lettuce chopped
Equipment
- mason jars
- cutting board
- chef’s knife
- blender
Directions
- To make the dressing, combine the oil, vinegar, mayonnaise, mustard, garlic, and a pinch each of salt and pepper in a jar or blender. Add the water, then shake or blend until smooth.
- To build the salad, stack the ingredients in a 1-quart wide-mouth mason jar in this order: 1/4 cup dressing, artichoke hearts, cucumber, olives, tomatoes, feta, chickpeas, and lettuce on top. Close the lid and keep in the refrigerator. Give the jar a shake and eat right out of it.
Notes
Keep refrigerated at 40°F (4°C) or below.
Keeps in the fridge for up to 2 days. Keep at 40 F or below.
Nutrition
Serving: 893g | Calories: 1285kcal | Carbohydrates: 60g | Protein: 20g | Fat: 111g | Saturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1364mg | Potassium: 1498mg | Fiber: 18g | Sugar: 21g | Vitamin A: 22897IU | Vitamin C: 33mg | Calcium: 412mg | Iron: 7.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); Dijon mustard counted as prepared mustard, pitted kalamata olives counted as ripe olives (one 4-oz can 113 g), rinsed and drained canned chickpeas counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.