Mason Jar Salad
A layered salad packed in a jar so the dressing stays at the bottom and the greens stay crisp until lunchtime.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Spoon 2 tablespoons of balsamic vinaigrette into the bottom of each of 4 quart-sized mason jars, keeping the dressing isolated at the base.
- 2
Layer the cherry tomatoes and cucumber on top of the dressing, since these sturdy, watery vegetables can safely sit in the vinaigrette without wilting.
- 3
Add the chickpeas and shredded chicken as the next layer, building a barrier of protein between the wet and dry ingredients.
- 4
Sprinkle in the crumbled feta, then pack the chopped romaine on top, filling the jar to the rim and pressing gently so the greens stay above the moisture line.
- 5
Seal the jars tightly and refrigerate for up to 4 days. When ready to eat, shake the jar vigorously and tip the contents into a bowl so the dressing coats everything evenly.
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