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Millet, Stuffed Grape Leaves & Hummus Jar

Course Salad
Cuisine American
Keyword hummus dressing, mason jar salad, meal prep salad jars, millet salad, stuffed grape leaves salad
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
A make-ahead mason jar salad with millet, stuffed grape leaves, cucumber and tomato under a yogurt-hummus dressing. Pack four jars for meal prep and eat within 3 days.

Ingredients

Dressing

  • 1/3 cup Greek yogurt
  • 1/3 cup hummus
  • Juice of 1/2 lemon plus wedges from other half
  • A few dashes hot sauce
  • 1 tbsp water and salt for sauce

Salad

  • 1 cup millet rinsed
  • 2 tbsp olive oil
  • 1 large finely diced ripe tomato
  • 1 small diced green bell pepper
  • 1/2 cup finely chopped parsley
  • 1/2 cup diced pickled beets
  • 8 stuffed grape leaves sliced
  • 2 Kirby cucumbers diced
  • 1 tbsp za’atar
  • 1/2 cup French-fried onions packed separately
  • Kosher salt

Directions

  • Prepare: Simmer the millet in 2 1/4 cups water with 1 tsp salt for about 20 minutes, let it stand covered for 15 minutes, then stir in the oil and fluff it. Whisk the yogurt, hummus, juice from half a lemon, 1 tbsp water, salt, and hot sauce together. Mix the diced tomato, pepper, and parsley with salt.
  • Assemble: Divide the beets between the jars. Pack in the millet, sliced grape leaves, tomato-pepper mixture, and diced cucumber. Top with the yogurt-hummus sauce and za’atar. Keep the crispy onions and lemon quarters in separate containers. Empty the salad into a bowl, squeeze on the lemon, and add the onions before eating.
  • Store: Refrigerate right away; for meal prep, eat within 3 days.
  • Serve: Keep the jar upright until mealtime. Pour it into a bowl, toss everything with the dressing, and serve cold.

Notes

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Serving: 292g | Calories: 351kcal | Carbohydrates: 50g | Protein: 11g | Fat: 13g | Saturated Fat: 1.9g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 123mg | Potassium: 590mg | Fiber: 7.9g | Sugar: 5.9g | Vitamin A: 1179IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 3.5mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; Greek yogurt counted as nonfat Greek yogurt, millet counted as dry millet, finely diced ripe tomato counted as tomatoes, finely chopped parsley counted as fresh parsley, diced pickled beets counted as cooked beets, za’atar counted as dried oregano. Brands and portions vary, so use it only as an approximation.