I thought salads in mason jars were just a passing fad. One I could easily ignore. . . until I opened my refrigerator and saw a giant salad jar with my name written on it staring back at me.
The premise is simple. Layer all your ingredients starting with the dressing at the bottom, the fixin’s in the middle and the lettuce on top so it won’t get soggy and limp. When you turn it out the lettuce will be on the bottom with all the good stuff on top just the way a perfect salad should be.
The one and only downfall is it’s hard to eat them straight out of the jar. You must dump them into a bowl which is kind of a bummer if you’re bringing them to work. You have to tote along a bowl too.
This is how I layered them from the bottom up:
1. lemon vinaigrette
2. raw zucchini
3. kalamata olives
5. red onions
6. crumbled feta cheese
8. pine nuts
9. romaine hearts and baby spinach
Keep in mind these are versatile so you can swap out anything you don’t like for something else or leave it out entirely. They’re quart sized and make a pretty big salad – filling enough for lunch or dinner on their own.
Portable, easy-to-make, portion control, convenient, premade dinner for a busy weeknight. . . mason jar salads are all that and more.
Hello new obsession.
|Greek Mason Jar Salads|| |
- 2 tablespoons fresh-squeezed lemon juice
- 1 teaspoon red wine vinegar
- ⅓ cup extra-virgin olive oil
- 1 clove minced garlic
- ¼ teaspoon dried parsley
- ¼ teaspoon dried oregano
- coarse salt and fresh black pepper
- 1 small zucchini or cucumber, peeled, seeds removed and cubed
- ⅓ cup kalamata olives, cut in half
- 1 can chickpeas, drained, rinsed and patted dry
- 1 small red onion, thinly sliced
- ⅓ to ½ cup crumbled feta
- 2 - 3 vine ripened plum tomatoes, chopped or ½ pint grape or cherry tomatoes, cut in half
- 3 tablespoons pine nuts
- 5 - 6 cups chopped romaine hearts, washed and dried well
- 2 - 3 cups fresh baby spinach, washed and dried well
- In a small bowl whisk the lemon and vinegar together. Slowly whisk in the oil then the garlic, parsley and oregano plus a couple dashes each of salt and pepper.
- Divide the dressing among 3 quart-sized mason jars, spooning it into the bottom.
- Build the salads in layers, dividing evenly amongst the three jars, starting with the zucchini and ending at the pine nuts.
- Alternate the romaine with the spinach, layering it or toss them together and add small handfuls at a time. Gently pack them down - the less air in the jar the fresher they'll stay.
- Seal tightly and store up to 3 days in the refrigerator. Maybe longer.
- To serve - pour into a bowl.