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Mason-Jars-Salad

Garden Veggie Mason Jar Salad with Homemade Dressing


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  • Author: wellness sleuth
  • Total Time: 0 hours
  • Yield: 6 servings 1x

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

Scale



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

  1. 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.

  2. 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. 

  3. 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.

  4. 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

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