Chopped Greek Salad In A Jar Recipes

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CHOPPED GREEK SALAD IN A JAR



Chopped Greek Salad in a Jar image

We translated this Mediterranean-inspired favorite from Jenn Tidwell of Fair Oaks, California, into a layered lunch beauty. You'll get some crunch, a bit of tang and a lot of amazing. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup pepperoncini juice
1/4 cup extra virgin olive oil
1/4 cup minced fresh basil
2 tablespoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup finely chopped pepperoncini
1 can (15 ounces) 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

Steps:

  • In a small bowl, whisk the first 6 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.

Nutrition Facts : Calories 332 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 9g protein.

EASY GREEK SALAD



Easy Greek Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

1 head romaine lettuce, chopped
4 whole ripe tomatoes, cut into 6 wedges each, then each wedge cut in half
1 whole (large) cucumber, peeled, cut into fourths lengthwise, and diced into large chunks
1/2 whole red onion, sliced very thin
30 whole pitted kalamata olives, cut in half lengthwise, plus 6 olives, chopped fine
6 ounces crumbled feta cheese
Fresh parsley leaves, roughly chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar, or more to taste
1 clove garlic, minced
Salt and freshly ground black pepper
1 whole lemon, for squeezing

Steps:

  • Add the chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved olives, half the feta and some parsley to a large bowl.
  • Combine the olive oil, vinegar, sugar, garlic, 1/4 teaspoon salt, pepper and chopped olives in a bowl or mason jar. Whisk or shake together until combined. Taste and adjust seasonings (I almost always add a little more sugar).
  • Pour the dressing over the salad ingredients, then add some salt and pepper. Toss with tongs or clean hands. Just before serving, top with the remaining feta and squeeze a little lemon juice over the top.

GREEK SALAD IN A JAR



Greek Salad in a Jar image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10m

Yield 1 serving, plus additional dressing

Number Of Ingredients 14

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 cup warm water
3 to 4 canned halved artichoke hearts, drained
1/2 cucumber, cut into chunks
1/4 cup pitted kalamata olives, roughly chopped
1/2 cup halved red grape tomatoes
1/4 cup feta cheese chunks
1/2 cup rinsed and drained canned chickpeas
1/2 head romaine lettuce, chopped

Steps:

  • For the dressing: Put the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper in a jar or blender. Add the water and shake or blend until smooth.
  • For the salad: In a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar.

CHOPPED GREEK SALAD



Chopped Greek Salad image

While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

4 cups chopped romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1 medium tomato, chopped
1/3 cup sliced Greek olives
1/3 cup crumbled feta cheese
1/4 cup finely chopped pepperoncini
DRESSING:
2 tablespoons minced fresh basil
2 tablespoons pepperoncini juice
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 617mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

GREEK MASON JAR STEAK SALAD



Greek Mason Jar Steak Salad image

Lunch prep is a breeze with these Greek salads layered in Mason jars. When ready to eat, dump jar contents and (optional) croutons into a bowl and toss.

Provided by B. Tario

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 9

10 fluid ounces Greek salad dressing
5 wide-mouth quart Mason jars
1 pint grape tomatoes, halved
1 ¼ cups pitted Kalamata olives
2 red onions, diced
15 ounces cooked steak, cut into bite-sized pieces
10 cups chopped romaine lettuce
1 ¼ cups crumbled feta cheese
¾ cup croutons

Steps:

  • Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
  • Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
  • Divide croutons among 5 small resealable plastic bags.

Nutrition Facts : Calories 645.8 calories, Carbohydrate 18.7 g, Cholesterol 104 mg, Fat 51.5 g, Fiber 3.1 g, Protein 29.4 g, SaturatedFat 14.4 g, Sodium 1538 mg, Sugar 6.1 g

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