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.
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.
Divide the dressing between 4 pint jars.
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.)
Divide the tomatoes, cucumbers, peppers, olives and feta between the jars. Pack the remaining space with spinach, compressing the leaves slightly.
Secure the lids and refrigerate for up to 2 days. Store and transport the salads upright so the dressing stays on the bottom.
Empty the salads into bowls and toss with the dressing. Serve with pita bread.
- 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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