Grab-n-go Greek Salad

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During the school year, I don’t have a lot of time to make my lunch in the mornings.  So on Sundays after church, I will prep for the week.  One thing I like to make are these jars of Greek salad and dressing.  If you stack them carefully, using my method, they will last a week in fridge.

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Here’s what you need to make the salad.

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Chopped cucumber.

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Sliced grape tomatoes.

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Sliced kalamata olives.

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Crumbled feta cheese.

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Chopped red onion.

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Arugula.

Now for the assembly….It is very important to put everything in your mason jar in this order.  The vegetables will not break down as quickly this way.

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Fill the bottom with a layer of purple onion.

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Then a layer of tomatoes.

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A layer of olives.

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Cucumbers.

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Feta cheese.

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At this point, fill the jar of to the top with arugula.

fullsizeoutput_108b.jpegPut lids on and store in fridge for up to a school week. (five days). Add some chopped fresh avocado to the toss for an even better salad!

Now for the dressing….

Here’s what you need.

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And, to bite through the tang, three teaspoons of honey.

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Put all ingredients in a bowl and whisk.  Store in a jar in fridge for up to two weeks.

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So here’s what I do…. I will grab a jar of salad along with the dressing before heading off to school.  About an hour before eating lunch, I will take the dressing out of fridge to come to room temperature.  I will shake the dressing really well and pour some of the dressing (a little goes a long way) directly INTO THE SALAD JAR.  I shake the salad jar to mix the salad and dressing all together.  I then pour it onto a plate and enjoy!

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Greek Dressing Recipe:

1/4 cup white balsamic vinegar

Juice of 1 small lemon

1/2 c. olive oil

3 tsp. honey

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. dried oregano leaves

Whisk all ingredients together and store in a jar in the fridge for up to 2 weeks.  Take out of fridge about an hour before serving.  Shake well.

Bon Apetite’!

Toodle-oo,

Melanie

 

4 thoughts on “Grab-n-go Greek Salad

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