Italian Chopped Salad
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A layered mason jar salad with olives, cherry tomatoes, mozzarella pearls and pine nuts over Italian dressing. Pack it ahead for a grab-and-go lunch.
Ingredients
Dressing
- 3 tbsp prepared Italian salad dressing
Salad
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted green olives
- 1/2 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1/3 cup pearl fresh mozzarella balls
- 1/4 cup pine nuts
- 1–2 cups romaine
Equipment
- 24-ounce wide-mouth jar
- cutting board
- chef’s knife
Directions
- Prepare: Halve the tomatoes, and drain the olives and fresh mozzarella. Wash and dry the romaine.
- Assemble: Put the dressing in the jar. Stack in the Kalamata olives, green olives, tomatoes, onion, mozzarella, pine nuts, and lettuce.
- Store: With mozzarella, the suggested storage time is 3–5 days, depending on how fresh it is. For the best results, eat within 2–3 days.
- Serve: Hold the jar upright until mealtime. Empty it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 356g | Calories: 583kcal | Carbohydrates: 26g | Protein: 20g | Fat: 48g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 1461mg | Potassium: 663mg | Fiber: 6.4g | Sugar: 11g | Vitamin A: 5295IU | Vitamin C: 16mg | Calcium: 351mg | Iron: 4.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); prepared Italian salad dressing counted as Italian dressing, pitted Kalamata olives counted as ripe olives (one 4-oz can 113 g), pine nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.