Description
Get ready to experience freshness in a jar with our Garden Veggie Mason Jar Salad! This delightful recipe will show you how to layer the perfect medley of garden-fresh vegetables, creating a colorful and nutritious masterpiece. Toss together crisp lettuce, juicy cherry tomatoes, crunchy cucumbers, and a rainbow of bell peppers for a burst of flavor in every bite.
Ingredients
Basic Balsamic Dressing:
2/3 c. extra virgin olive oil
1/3 c. good balsamic vinegar
2 T. Dijon mustard
2 t. fresh oregano leaves
3 T. fresh lime juice
1 T. honey
Sea salt and black pepper, to taste
Salad Ingredients:
2 medium English cucumbers, chopped
2 large bell peppers, seeded, chopped 115-oz. can chickpeas, rinsed, drained
1 c. cherry or grape tomatoes, cut in half
2 heads Romaine lettuce, chopped
½ c. fresh parsley leaves, chopped
½ c. fresh basil leaves, chopped
Instructions
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To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and honey together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.
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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.
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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.
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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!
- Prep Time: 30
- Cook Time: N/A