Chopped Greek Salad in a Jar

Jenn Tid­well of Fair Oaks, Cal­i­for­nia, sent us her fab­u­lous chopped Greek salad recipe. Here it is in lunch box friendly form. —Taste of Home Test Kitchen

Simple & Delicious - - ON THE MENU -

TAKES: 20 min. MAKES: 4 serv­ings

1/₄ cup pep­per­oncini juice 1/₄ cup extra virgin olive oil 1/₄ cup minced fresh basil 2 Tbsp. lemon juice 1/2 tsp. pep­per 1/₄ tsp. salt 1/₄ cup finely chopped pep­per­oncini 1 can (15 oz.) gar­banzo beans or chick­peas, rinsed and drained 2 cel­ery ribs, sliced 1/2 cup Greek olives 1 medium tomato, chopped 1/2 cup crum­bled feta cheese 8 cups chopped ro­maine

In a small bowl, whisk the first six in­gre­di­ents. In each of four 1-qt. wide-mouth can­ning jars, di­vide and layer in­gre­di­ents in the fol­low­ing or­der: olive oil mix­ture, pep­per­oncini, gar­banzo beans, cel­ery, Greek olives, tomato, feta and ro­maine. Cover and re­frig­er­ate un­til serv­ing. Trans­fer sal­ads into bowls; toss to com­bine.

1 SERV­ING 332 cal., 23g fat (4g sat. fat), 8mg chol., 795mg sod., 25g carb. (5g sug­ars, 8g fiber), 9g pro.

HEALTH TIP The Greek olives and feta cheese add a lot of fla­vor but also a fair amount of fat and sodium. Leave them out and save 7g fat and over 400mg sodium per serv­ing.

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