Greek Salad in Jars Recipe

Greek Salad in Jars Recipe

How To Make Greek Salad in Jars

Lunch on the go has never looked this colorful and healthy! This Greek salad with tomato, cucumber, feta, olives, and spinach packs easily in a jar.

Preparation: 20 minutes
Cooking:
Total: 20 minutes

Serves:

Ingredients

For Salad Dressing:

  • 3tbspred wine vinegar
  • ¼tspsalt
  • pinchblack pepper
  • ¼tsporegano,dried
  • 1tsphoney
  • 5tbspolive oil

For Salads:

  • ¼mediumred onion,thinly sliced
  • 1cupcherry tomatoes,halved
  • ½largeEnglish cucumber,sliced
  • 1bell pepper,(yellow or orange) cut into ½ inch pieces
  • ¾cupblack ripe olives
  • ½cupfeta,(4 oz), crumbled
  • 4smallhandfuls fresh baby spinach,or other dark leafy greens of choice
  • 4pita bread rounds,halved, to serve, optional

Instructions

  1. In a small bowl, whisk together the vinegar, salt, pepper, oregano and honey. Gradually whisk in the oil. Taste, and add more salt and pepper if desired.

  2. Divide the dressing between 4 pint jars.

  3. Divide the onion between the four jars. (The onions will marinate in the dressing as the salads sit, which will keep them from overpowering the salad.)

  4. Divide the tomatoes, cucumbers, peppers, olives and feta between the jars. Pack the remaining space with spinach, compressing the leaves slightly.

  5. Secure the lids and refrigerate for up to 2 days. Store and transport the salads upright so the dressing stays on the bottom.

  6. Empty the salads into bowls and toss with the dressing. Serve with pita bread.

Nutrition

  • Calories: 433.19kcal
  • Fat: 25.48g
  • Saturated Fat: 5.80g
  • Monounsaturated Fat: 15.41g
  • Polyunsaturated Fat: 2.87g
  • Carbohydrates: 45.10g
  • Fiber: 7.24g
  • Sugar: 6.07g
  • Protein: 10.27g
  • Cholesterol: 16.69mg
  • Sodium: 647.94mg
  • Calcium: 144.56mg
  • Potassium: 375.96mg
  • Iron: 3.55mg
  • Vitamin A: 100.10µg
  • Vitamin C: 46.10mg
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