Greek Salad Jars
A hearty Greek salad to keep you full and energized!
Equipment
- 5 1 liter Mason Jars
Ingredients
Dressing
- 2/3 cup red wine vinegar
- 1/4 cup olive oil
- 5 cloves pressed garlic
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Salad
- 2 cups halved cherry tomatoes
- 1 1/2 cups sliced red onion
- 2 cups sliced cucumber
- 2 cups spinach
- 1 1.2 cups sliced green pepper
- 1 1/2 cups pitted Kalamata olives
- 2 cups crumbled feta cheese
- 2 cups canned chickpeas
- 2 cups cooked quinoa
Instructions
- Cook your quinoa as per the instructions found on the package and let cool down.
- In a small bowl, whisk together red wine vinegar, olive oil, dried oregano, garlic, salt and black pepper.
- Start with your dressing and then layer your jars with the chickpeas, cherry tomatoes, red onion, green pepper, cucumber, quinoa, feta cheese, Kalamata olives and spinach.
- Seal the jars and store in the refrigerator for up to 5 days!
Notes
If you’re adding protein like chicken or prawns, salads will keep for up to 3 days in the fridge.
I make all of mine and my husbands weekday mason lunch jars on Sundays and I add protein to our Mon, Tues and Wed jars and keep protein out of Thurs and Fri jars to ensure that I am only doing meal prep once per week, while making our healthy delicious lunches stay fresh!