Mediterranean Salad Jars

Makes four 24-ounce salads

Greek Vinaigrette
1   garlic clove
2   tablespoons red wine vinegar
2   tablespoons fresh lemon juice
1   teaspoon fine sea salt
½  teaspoon freshly ground black pepper
½  teaspoon Dijon mustard
½  tablespoon fresh oregano leaves
½  cup extra-virgin olive oil

Salad

1   head romaine lettuce
½  English cucumber
2   medium carrots, peeled
1   15.5-ounce cans chickpeas, drained and rinsed
2   cups quinoa, cooked and cooled

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

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.