Greek Jam Jar Salad
Awhile back, I decided to devote a category for Mommy’s Lunches. I realized when I was packing a cute and healthy bento lunch for my kid that I couldn’t eat crackers and leftover bits for my lunch anymore if I was going to set a good example of healthy eating for her.
But, in order for me to eat healthy foods, I have to make them ahead of time. If it’s not ready to go in the fridge, I won’t have time to eat it.
So, I started making Jam Jar Salads – a double batch so both my husband and I have healthy, grab-and-go lunches. One of my favorites is this Asian Jam Jar Salad. It’s delish.
Today’s Greek salad is delicious – it has a homemade tzatziki sauce, loads of crispy veggies, chick peas, feta, spinach, and pine nuts. It holds up well in the jar for 3 days, so you can make several at one time and knock out lunches for days.
First, we’re going to mix some Greek yogurt, mayo, Greek seasoning (or a bit of dill and salt to taste), red onion, cucumber, and feta. Divide it between two quart sized jars.
Open a can of chick peas, rinse and drain them. Divide them between the two jars.
Sprinkle in some red onion.
Add red bell pepper.
Add a handful of seeded cucumber. If you’ve never seeded a cucumber, just grab a spoon and scoop it out so your salad doesn’t get soggy.
Add a bit of feta.
Loosely pack in some baby spinach.
And top with some pine nuts for some crunch.
Here’s the recipe!
Greek Jam Jar Salad
Whip up a few of these, store them in the fridge, and have healthy, ready-to-go lunches for days!
a heaping 1/2 c. Greek yogurt (I prefer full fat)
2 T. mayo (I love vegenaise)
1/4 c. diced red onion, divided
1/2 c. crumbled feta, divided
1 cucumber, seeded and diced
1 t. Greek seasoning
2 T. water
1 red bell pepper
1 c. cherry tomatoes, cut in quarters or halves
two big handfuls of baby spinach
1 can of chick peas, drained and rinsed
2 T. toasted pine nuts
- In a small bowl, stir together the Greek yogurt, mayo, 2 T. red onion, half of the cucumber, half of the feta, and the Greek seasoning. Add water, more or less, to get the consistency you want. I like a thicker sauce, but you may want to double the water to get more of a liquidy dressing.
- Get two quart sized mason jars. Divide the yogurt sauce between them. Add half of the chick peas to each jar.
- Toss in the remaining red onion.
- Add the red pepper, the remaining cucumber, and the tomatoes.
- Divide the remaining feta between the jars, as well as the spinach. Top with pine nuts. Twist on the lid and pop in the fridge.
- When you're ready to eat, invert the jars over a bowl so everything gets all mixed up with the dressing.
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