Chopped Greek Salad In A Jar Recipes

GREEK SALAD IN A JAR

Greek Salad in a Jar image

Provided by Ree Drummond : Food Network

Time 10m

Yield 1 serving, plus additional dressing

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 cup warm water
3 to 4 canned halved artichoke hearts, drained
1/2 cucumber, cut into chunks
1/4 cup pitted kalamata olives, roughly chopped
1/2 cup halved red grape tomatoes
1/4 cup feta cheese chunks
1/2 cup rinsed and drained canned chickpeas
1/2 head romaine lettuce, chopped

Steps:

For the dressing: Put the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Add the water and shake or blend until smooth.
For the salad: In a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar.

CHOPPED GREEK SALAD

Chopped Greek Salad image

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 cups chopped romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium tomato, chopped
1/3 cup sliced Greek olives
1/3 cup crumbled feta cheese
1/4 cup finely chopped pepperoncini
DRESSING:
2 tablespoons minced fresh basil
2 tablespoons pepperoncini juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CHOPPED GREEK SALAD IN A JAR

Chopped Greek Salad in a Jar image

We translated this Mediterranean-inspired favorite from Jenn Tidwell of Fair Oaks, California, into a layered lunch beauty. You'll get some crunch, a bit of tang and a lot of amazing. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup pepperoncini juice
1/4 cup extra virgin olive oil
1/4 cup minced fresh basil
2 tablespoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup finely chopped pepperoncini
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1/2 cup Greek olives
1 medium tomato, chopped
1/2 cup crumbled feta cheese
8 cups chopped romaine

Steps:

In a small bowl, whisk the first 6 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: olive oil mixture, pepperoncini, garbanzo beans, celery, Greek olives, tomato, feta and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Nutrition Facts : Calories 332 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 9g protein.

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