Salad in a Jar


Honey Dijon Garden Salad

2 servings

1 cup of chickpeas, (if using canned, drained & rinsed)

1/2 cup of shredded red cabbage

1 cup of diced cucumbers

1/2 cup halved baby tomatoes (or diced vine tomatoes)

2 small radishes thinly sliced

 

Dressing:

1 cup of extra virgin olive oil

1/3 cup of apple cider vinegar

juice from 1/2  lemon

pinch of sea salt

pinch of black pepper

1/2 teaspoon of dijon mustard

1 teaspoon of raw honey

Whisk dressing ingredients together and set aside. You can store extra dressing in a glass jar up to one week in the fridge.

Assemble salad ingredients starting with the dressing in the bottom, then chickpeas, cabbage, etc. divided between two jars.

 

Great Greek Greens

2 servings

2 tbsp of red onion, finely diced

1/4 cup sliced black olives

1 cup of diced cucumbers

1 cup of baby tomatoes, halved (or diced vine tomatoes)

1/2 cup crumbled feta cheese (use goat feta if you'd like)

2 cups of romaine lettuce, washed and torn 

 
Dressing:

3/4 cup of extra virgin olive oil

1/4 cup balsamic vinegar (I love Acropolis Mousto Balsamic and Nona Pia's)

1 tablespoon of raw honey

pinch of sea salt

Whisk dressing ingredients together and set aside.  You can store extra dressing in a glass jar up to one week in the fridge.

Assemble salad ingredients starting with the dressing in the bottom, then onions, olives, cucumbers, etc. 

 

Make 2-3 jars at a time for easy weekday lunches!


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