* Veggie Salad in a Jar

Orange Bell Pepper, ea.
In Stock
$2.49
Bob's Organic Quinoa, 26oz.
In Stock
$16.99


Mt. Vikos Feta, 7oz
$5.99
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Veggie Salad in a Jar

  • 2 TB extra-virgin olive oil
  • 1 TB red wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 cup red onion, chopped
  • 1/2 cup chickpeas, rinsed and drained
  • 1/2 cup orange bell pepper, chopped
  • 1/2 cup marinated artichoke hearts, chopped
  • 1/2 cup cherry tomatoes, halved
  • 2/3 cup cooked quinoa or Stelline (tiny star-shaped) pasta
  • 2 cups mixed baby greens
  • 1/4  feta cheese, crumbled
  •  

Combine olive oil, vinegar, mustard, pepper and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 91-pint) mason jars.

Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, artichoke hearts, tomatoes, and quinoa or pasta, finishing with lettuce, gently pressing down to fit. Top each jar with feta and secure lids.

Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Enjoy from the jar or pour into a bowl.

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