Garden-Veggie Mason Jar Salad with Homemade Dressing
Ingredients
Basic Balsamic Dressing:
- 2/3 c. extra virgin olive oil
- 1/3 c. good balsamic vinegar
- 2 Tbs. Dijon mustard
- 2 tsp. fresh oregano leaves
- 3 Tbs. fresh lime juice
- 1 Tbs. honey
- 1 tsp. Calizo Italian Seasoning, divided
- 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
Step 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.
Step 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.
Step 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.
Step 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.
Enjoy!