Greek Salad in a Mason Jar

By Stefficee

Ingredients

• 1 quart size Mason Jar
• 2-4 tablespoons Creamy Greek Dressing
• 1/4 cup each chopped carrots, cucumbers, celery and red onion
• 6-8 Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled
• 1 tablespoon pine nuts
• 2 cups Romaine lettuce

Details

Adapted from blommi.com

Preparation

Step 1

Step 1:
Add 1-4 tablespoons of dressing to the bottom of your jar (depending on jar size and personal preference). Creamy dressings work best and for this we used Creamy Greek dressing.
Step 2:
Add your hard vegetables such as cucumbers, peppers, onions, carrots, cooked beets, etc. In this salad, we used carrots, onions, and cucumbers.
Step 3:
Add any pastas, beans or grains such as chickpeas. In this salad, we used Kalamata olives.
Step 4:
Cheese and proteins come next, but this is best only if you plan to consume the salad within 24 hours. Chicken, hardboiled eggs, tunafish, and tofu all work well. In this salad, we used feta cheese.
Step 5:
Softer fruits and vegetables such as tomatoes or strawberries come next, though you’ll want to skip these if you’re packing ahead of a whole week, and just add them the day you plan to eat.
Step 6:
Add any nuts or seeds next. Pecans, almonds, walnuts and sunflower seeds all work great. In this salad, we used a handful of pine nuts.
Step 7:
Finally, fill the rest of the jar with chopped greens and screw the lid on.

Read more: http://blommi.com/greek-salad-mason-jar/#ixzz3OrDahOW6
Under Creative Commons License: Attribution No Derivatives