Salads

Mediterranean Salad Jars

Makes four 24-ounce salads

Mediterranean Salad Jars

Makes four 24-ounce salads

Take the hassle out of meal prepping for your busy week with these quick and tasty salads. Perfect for a meal on the go!

Nutritional information per serving: Calories 396 (32% from fat)
carb. 56g
pro. 13g
fat 14g
sat. fat 2g
chol. 0mg
sod. 635mg
calc. 127mg
fiber 12g

Ingredients

  • Greek Vinaigrette
    1garlic clove
    2tablespoons red wine vinegar
    2tablespoons fresh lemon juice
    1teaspoon fine sea salt
    ½teaspoon freshly ground black pepper
    ½teaspoon Dijon mustard
    ½tablespoon fresh oregano leaves
    ½cup extra-virgin olive oil
  • Salad
  • 1head romaine lettuce
    ½English cucumber
    2medium carrots, peeled
    115.5-ounce cans chickpeas, drained and rinsed
    2cups quinoa, cooked and cooled

Preparation

  1. To make the vinaigrette, insert the chopping blade into the work bowl of a food processor. Add the garlic, vinegar, lemon juice, salt, pepper, and mustard to the bowl. Process to combine and finely chop. With the machine still running, pour the olive oil through the small feed tube until the mixture is homogenous, 1½ to 2 minutes. Add the oregano to the bowl. Process to roughly chop. Remove from the bowl and reserve.
  2. Cut the head of romaine in half lengthwise to fit the feed tube. In a clean work bowl, insert the medium slicing disc and secure the lid. Shred the lettuce, remove from the work bowl, and reserve.
  3. Slice the cucumber using the same slicing disc set Remove the cucumber slices from the work bowl and reserve.
  4. Remove the slicing disc and replace with the medium shredding d Shred the carrots and reserve.
  5. To build the salads, pour 2 to 3 tablespoons of the vinaigrette in the bottom of each jar. Evenly divide the chickpeas, carrots, cucumbers, quinoa, and romaine (in that order) among the Secure the lids on the jars, and store in the refrigerator for up to one week.
  6. To serve, remove the lid and turn the jar upside down into a bowl so that the romaine becomes the base of the salad and the vinaigrette pours on top of the salad and the vinaigrette pours on top of the salads components.