Greek Mason Jar Salads

• Gluten free

• Meat

  • 5 cups Romaine hearts

• Produce

  • 2 cups Baby spinach, fresh
  • 1 can Chickpeas
  • 1 clove Garlic
  • 1/4 tsp Oregano, dried
  • 1/4 tsp Parsley, dried
  • 1 Red onion, small
  • 2 Vine ripened plum tomatoes
  • 1 Zucchini or cucumber, small

• Condiments

  • 1/3 cup Kalamata olives
  • 2 tbsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 Salt and fresh black pepper, coarse

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin
  • 1 tsp Red wine vinegar

• Nuts & Seeds

  • 3 tbsp Pine nuts

• Dairy

  • 1/3 cup Feta

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 2 tablespoons fresh-squeezed lemon juice
• 1 teaspoon red wine vinegar
• ⅓ cup extra-virgin olive oil
• 1 clove minced garlic
• ¼ teaspoon dried parsley
• ¼ teaspoon dried oregano
• coarse salt and fresh black pepper
• 1 small zucchini or cucumber, peeled, seeds removed and cubed
• ⅓ cup kalamata olives, cut in half
• 1 can chickpeas, drained, rinsed and patted dry
• 1 small red onion, thinly sliced
• ⅓ to ½ cup crumbled feta
• 2 - 3 vine ripened plum tomatoes, chopped or ½ 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

Directions

• In 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 theyll stay.
• Seal tightly and store up to 3 days in the refrigerator. Maybe longer.
• To serve - pour into a bowl.