Garden Veggie Mason Jar Salad with Homemade Dressing
Versatile Salad to Go
Keyword: mason jar, salad, vegetables
6 Quart-Size Mason Jars
Basic Balsamic Dressing:
2/3c.extra virgin olive oil
1/3c.good balsamic vinegar
2t.fresh oregano leaves
3T.fresh lime juice
Sea salt and black pepperto taste
2medium English cucumberschopped
2large bell peppersseeded, chopped 115-oz. can chickpeas, rinsed, drained
1c.cherry or grape tomatoescut in half
2heads Romaine lettucechopped
½c.fresh parsley leaveschopped
½c.fresh basil leaveschopped
To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and honey together in a small glass or another non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.
Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.
Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.
Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!