Stack your greens and go
It’s easy to fall into the sandwich routine when trying to come up with fresh ideas for lunches to go. But thanks to my show-stopping Mason jar salad, stacking your greens of choice (arugula, lamb’s lettuce or watercress) with cucumber, celery, walnuts, fresh herbs and feta cheese — along with a healthy dollop of beet hummus — could not be easier, faster or more travel-friendly. If you’re after a more appetizer-style dish, just toss these ingredients in a bowl and plate.
Cucumber and Feta Salad with Beet Hummus Ricardo Tested
Preparation: 30 minutes Servings: 4
1/2 cup (15 g) lamb’s lettuce, arugula or watercress
2 tbsp (30 mL) dill, chopped
2 tbsp (30 mL) flat-leaf parsley, chopped
1 tbsp (15 mL) chives, chopped
1 cup (250 mL) store-bought beet hummus
1 Lebanese cucumber, diced
3/4 cup (75 g) roasted walnuts, chopped
1 celery stalk, diced
3/4 cup (90 g) feta cheese, crumbled
In a bowl, toss the lamb’s lettuce and herbs together.
Divide the beet hummus among four 1-cup (250 mL) jars. Top with the cucumber, walnuts, celery and feta. Finish with the lamb’s lettuce and herbs. Close the lids. The jars will keep for 1 day in the fridge.