Greek Salad Recipe In A Jar
The most time saving way to prepare your salads in a jar is to prepare a weeks worth at a time. Salads will keep in the refrigerator for 4 to 5 days. With an additional 10 minutes you can make 4 instead of 1!
Recipe is for a pint size jar. You can increase quantity to make a quart size serving, if you prefer
no cooking required
1 pint jar salad/1 serving
1 t olive oil
¼ Cup Hummus (your choice, I use Greek)
½ stalk celery diced
½ carrot cut in small coin shape or tomato
¼ cucumber sliced and diced
2 ripe olives (pitted and chopped)
1 ounce feta cheese, crumbled
¼ avocado, diced
3 almonds chopped (I use raw and soaked ones)
Enough mixed salad greens of choice to fill the pint sizewide mouth jar
Layer ingredients in a wide mouth pint size glass jar as listed. It is ok to pack your salad greens so thatthe jar is tightly filled (in fact this is preferable). Put on a tight fitting lid. Store in refrigerator up to 4 days untilready to eat. (A time saving idea is to make several at once for lunches duringthe week.)
When ready to eat, give your jar a few good shakes!(built in exercise!) Empty contents ofjar onto a plate or into a nice size bowl. Lettuce will be on the bottom and all the yummy toppings on top. Enjoy!
*Not familiar with soaking your raw nuts? Simply rinse about a week’s worth of nuts you plan to use and then cover with water in a bowl or cup for a few hours or overnight. Once you have soaked them,rinse again and dry lightly with a paper towel. Store in the refrigerator in a zipped baggie. They will be good longer than a week, usually a month but best to soak what you plan to eat at the time.