Jar Salad: Mediterranean Style

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Makes 32 ounce mason jar salad

Simple yet satisfying, this Mediterranean Style salad is one of the best healthy meals on the go.

Balsamic Vinaigrette (makes 3⁄4 cup)
1⁄2 cup olive oil
1⁄4 cup balsamic vinegar
1 clove garlic, pressed or minced
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon tamari
1 teaspoon sea salt and more to taste
black pepper to taste, optional

Jar salad:
1⁄2 cup Balsamic Vinaigrette
1⁄2 – 1 cup cooked garbanzo beans
1⁄4 cup cucumber, chopped
4 – 5 cherry tomatoes, sliced into halves
5 – 6 pitted Kalamata olives, sliced
Romaine lettuce or butter lettuce, torn into bite sizes

To make Balsamic Vinaigrette:

  1. Combine all dressing ingredients in a glass jar with a tight-fitting lid.
  2. Place the lid on the jar. Shake well until thoroughly combined. Dressing will
    keep in refrigerator for up to 5 days.

To construct jar salad:

  1. Place dressing on the bottom, next add cooked garbanzo beans.
  2. Layer cucumber, cherry tomatoes, Kalamata olives with lettuce on top.
  3. Place the lid and keep in refrigerator. It is best to store it in refrigerator. If
    weather is warm or hot, make sure to bring jar salad in a cooler with ice pack.
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