Greek Salad Mason Jars

By emtoothfxr

made for DFD 4th of July 2015-great, make ahead, stays fresh two days

Ingredients

• Dressing:
• 2 tablespoons fresh-squeezed lemon juice
• 1 teaspoon red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 clove minced garlic
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• coarse salt and fresh black pepper
• Salad:
• 1 small zucchini or cucumber, peeled, seeds removed and cubed
• 1/3 cup kalamata olives, cut in half
• 1 can chickpeas, drained, rinsed and patted dry
• 1 small red onion, thinly sliced
• 1/3 to 1/2 cup crumbled feta
• 2 - 3 vine ripened plum tomatoes, chopped or 1/2 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
• Instructions

Preparation

Step 1

This is how I layered them from the bottom up:

1. lemon vinaigrette
2. raw zucchini
3. kalamata olives
4. chickpeas
5. red onions
6. crumbled feta cheese
7. tomatoes
8. pine nuts
9. romaine hearts and baby spinach

n 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.