Ingredients
Units
Scale
Special Equipment: 6 quart sized mason jars
Basic Balsamic Dressing:
- 2/3 cup extra virgin olive oil
- 1/3 cup good balsamic vinegar
- 2 T. Dijon mustard
- 2 t. fresh oregano leaves
- 3 T. fresh lime juice
- 1 T. honey
- Sea salt and black pepper, to taste
Salad Ingredients:
- 2 medium English cucumbers, chopped
- 2 large bell peppers, seeded, chopped
- 1 15-oz. can chickpeas, rinsed, drained
- 1 c. cherry or grape tomatoes, cut in half
- 2 heads Romaine lettuce, chopped
- 1/2 c. fresh parsley leaves, chopped
- 1/2 c. fresh basil leaves, chopped
Instructions
- 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.
- 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.
- 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.
- 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 and enjoy!
- Prep Time: 30 minutes
Nutrition
- Serving Size: 1 mason jar
- Calories: 359
- Sugar: 9.2 g
- Sodium: 660.8 mg
- Fat: 27.2 g
- Carbohydrates: 26.1 g
- Fiber: 9.5 g
- Protein: 7.4 g
- Cholesterol: 0 mg