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salad in a jar in a bowl

Salad In a Jar – Greek

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5 from 1 review

Think of this salad in a jar as a formula for a perfectly balanced meal. With endless combinations, say goodbye to boring salads & hello to easy meal prep, in a jar!

  • Total Time: 15 minutes
  • Yield: 1 1x

Ingredients

Units Scale

Red Wine Vinaigrette

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 1/4 teaspoon black pepper
  • 1 garlic clove, grated
  • 2 tablespoons fresh dill or 2 teaspoons dried dill

Greek Salad Ingredients

  • 1–2 tablespoons feta cheese
  • 1/4 cup canned chickpeas, no-added salt
  • 1–2 tablespoons of your choice: diced cucumbers, roasted red peppers, marinated artichokes, sun-dried tomatoes, fresh tomatoes, black or green olives, pickled red onions, and anything else that sounds good!
  • 1/4–1/2 cup whole wheat orzo, cooked
  • 2 cups romaine lettuce

Instructions

  1. Whisk in a bowl together the red wine vinegar, lemon juice, garlic, dill, and pepper.  Continue to whisk while streaming in the olive oil.  This will make extra dressing to have for other jars for the week and/or a salad dressing, and even makes a great marinade for shrimp!
  2. Cook your orzo according to the package directions.  This is a ‘meal prep’ step, so make sure to make you have enough to use for the mason jars throughout the week.  Orzo is a pasta, so worst case, you have another meal almost made, just add spaghetti sauce or pesto!
  3. Make sure to chop and dice all your veggies the size that you like before you’re ready to assemble one jar or multiple.  The beauty in this recipe is that you can make one or have all the ingredients ready to go for more if you like!
  4. Add – to build the salad, add 2 tablespoons of the dressing to the bottom of the jar. (you can always add more if needed as a drizzle on the top).  Add in 1-2 tablespoons of the feta cheese, 1/4 cup chickpeas, and then 1-2 tablespoons of the veggies you selected:  I went with cucumber, artichokes, sun-dried tomatoes, pickled red onion.  Add in 1/4 – 1/2 cup cooked orzo to top the jar off.  
  5. Cover the jar with the lid and stick it in the refrigerator until you’re ready to eat it (within 3 days!)
  6. Prep – when you’re ready to eat, cut up/bring with you some chopped romaine lettuce and throw that first into the bowl.  Then dump your salad in a jar on top.  Mix all together and eat up!  If you need to add another tablespoon of dressing, now’s the time.

Notes

*Deconstructed sushi:  I mixed a tablespoon of mayonnaise, a teaspoon of soy sauce, a little fresh ginger for my sauce added to the bottom.  I then layered broiled salmon, diced cucumber, grated carrot, diced avocado, and rice.  I kept the seaweed strips separate so they wouldn’t get soggy.

*Taco Salad – I use two jars for this one because I do heat this one up.  1st jar:  I added a ton of pico de gallo/salsa at the bottom of the jar.  Then add your ground meat, cheese, and beans.  I also add rice in to make it more of a grain bowl.  In my next jar I’ll add in the sour cream/greek yogurt, lettuce, and crushed tortilla chips (these two will get soggy, so you can add in the moment)

Find it online: https://www.amysnutritionkitchen.com/salad-in-a-jar/

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