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
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.