Layered Salad In A Jar Recipes

LAYERED SALAD IN A JAR

Layered Salad in a Jar image

Lemon yogurt dressing adds great flavor to this classic layered salad. Pour into a bowl, toss and enjoy!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

1 container (6 oz) Yoplait® Light Fat Free lemon cream pie yogurt
1 tablespoon white balsamic or white wine vinegar
3 cups bite-size pieces romaine lettuce
1 cup chopped sweet red bell pepper
1 cup sliced celery
2 hard-cooked eggs, chopped
1/2 cup frozen sweet peas, cooked
1/4 cup shredded fat-free Cheddar cheese (1 oz)

Steps:

In small bowl, mix yogurt and vinegar; set aside.
In each of two 1-quart jars or medium bowls, place half of the lettuce. Fill each jar with layers of half of the next 5 ingredients.
Top each jar with half of the yogurt mixture; seal jar. Refrigerate until ready to serve. To serve, pour into serving bowl, toss to coat.

Nutrition Facts : Calories 260, Carbohydrate 24 g, Cholesterol 205 mg, Fat 1, Fiber 5 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 9 g, TransFat 0 g

LAYERED SALAD IN A JAR

Layered Salad in a Jar image

Categories Salad Pepper Bake

Yield serves 12

Number Of Ingredients 16

Ingredients

Dressing
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
1/2 cup white balsamic vinegar
2 tablespoons mild honey
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup feta cheese, crumbled
1 pound orzo pasta
1 (16-ounce) bag baby greens, spinach, arugula, or romaine
5 green onions, white and green parts, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives, coarsely chopped
1 cucumber, coarsely chopped (with peel)
1/2 cup feta cheese, crumbled
1 tablespoon dried oregano, or 2 tablespoons chopped fresh oregano leaves
1/4 cup pine nuts

Steps:

TO MAKE THE DRESSING: In a bowl, whisk together the lemon juice, vinegar, honey, and olive oil; season with salt and pepper. Whisk in the feta. Cover and refrigerate until ready to use.
TO MAKE THE SALAD: In a large pot, cook the orzo in salted water according to the package instructions. Drain and run cold water over the pasta to stop the cooking. Put the orzo in a large bowl and toss with 1/2 cup of the dressing. In a small bowl, stir together the green onions, tomatoes, olives, and cucumber. In a separate small bowl, stir together the 1/2 cup feta and the oregano.
Preheat the oven to 350°F. Arrange the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes; set aside. (Keep checking; they burn easily.)
TO ASSEMBLE THE LAYERS: Have 12 (1-pint) wide mouth canning jars with lids ready. Spoon 1/3 cup of the orzo into the bottom of each jar, and follow with 1 layer each of the following: 1/4 cup green onion-tomato-olive-cucumber mix, 2 teaspoons feta-oregano mix, and 1/2 cup packed greens. Spoon about 1 tablespoon of the dressing on top of each salad and sprinkle each with about 1 teaspoon of the pine nuts. (You will have some dressing left over for another use.) Top with lids and refrigerate until needed. To serve, shake the jar to distribute the dressing.
do it early
The dressing and orzo can be prepared up to 1 day in advance and refrigerated. Assemble the salad in jars up to 6 hours before it is to be served. Keep it cold until serving time.

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