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.
Here’s what you need to make the salad.
Sliced grape tomatoes.
Sliced kalamata olives.
Crumbled feta cheese.
Chopped red onion.
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.
Fill the bottom with a layer of purple onion.
Then a layer of tomatoes.
A layer of olives.
At this point, fill the jar of to the top with arugula.
Put 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.
And, to bite through the tang, three teaspoons of honey.
Put all ingredients in a bowl and whisk. Store in a jar in fridge for up to two weeks.
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!
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.