Mediterranean Salad in a Jar:

(Ingredients for (1) 32 oz Canning Jar)

• 1/3 cup chopped cucumber
• 1/4 cup chickpeas
• 1/3 cup tomatoes
• 1/8 cup black olives (or Kalamata olives)
• Sliced red onions
• 4 cups chopped greens of your choice
• 2 TBSP cup feta cheese
• 2 TBSP cup pita strips
• 3 TBSP salad dressing

Greek Dressing:

• 1 garlic clove, minced
• 1 tsp oregano
• 1 tsp basil
• 1 TBSP Dijon mustard
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• Salt, to taste

How to layer a mason jar salad:

• Dressing: The first layer needs to be dressing so the rest of the ingredients don’t get soggy. I recommend an oil/vinegar dressing for the base. Try and say away from cream-based dressings as they don’t work as well.
• Non-absorbent (hard veggies): These items will be in contact with the dressings so stick to veggies like cucumber, peppers and carrots.
• Absorbent veggies: Like tomatoes, fruit, peas, and onions
• Protein: Cooked chicken or tofu.
• Greens: Whatever your preferred greens are, be it spinach, lettuce, romaine, cabbage, arugula, etc.
• Toppings (Seperate): Like nuts, cheeses, and croutons. I typically put these in a small, seperate container to prevent them from getting soggy.

For the dressing: In a small bowl, add minced garlic, oregano, basil, mustard, red wine vinegar and salt. Whisk together and then slowly whisk in the olive oil Set aside.

Assemble the mason jar salad.  Add 3 TBSP of dressing and 1/2 cup of diced cucumber to each jar. 1/4 cup chickpeas, 1/3 cup tomatoes, 1/8 cup olives, sliced red onions, 1/2 cup shredded or grilled cooked chicken,  1 1/2 cups of greens of your choice, 1 TBSP of feta cheese,  and 2 TBSP of dried pita bits,

Put the lid on and store in the refrigerator for up to 5 days.

Mediterranean Salad In a Jar

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• Author: Jen

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This Mediterranean Salad in a Jar not only is a refreshing and delicious meal, the presentation gives of “good food picture” vibes!

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Ingredients

(Ingredients for (1) 32 oz Canning Jar)

• 1/3 cup chopped cucumber
• 1/4 cup chickpeas
• 1/3 cup tomatoes
• 1/8 cup black olives (or Kalamata olives)
• Sliced red onions
• 4 cups chopped greens of your choice
• 2 TBSP cup feta cheese
• 2 TBSP cup pita strips
• 3 TBSP salad dressing

Greek Dressing:

• 1 garlic clove, minced
• 1 tsp oregano
• 1 tsp basil
• 1 TBSP Dijon mustard
• 1/3 cup red wine vinegar
• 1/3 cup olive oil
• Salt, to taste

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Instructions

How to layer a mason jar salad:

1. Dressing – The first layer needs to be dressing so the rest of the ingredients don’t get soggy (I recommend an oil/vinegar dressing for the base) 
2. Non-absorbent (hard veggies) – These items will be in contact with the dressings so stick to veggies like cucumber, peppers and carrots.
3. Absorbent veggies – Like tomatoes, fruit, peas, and onions
4. Protein – Cooked chicken or tofu
5. Greens – Whatever your preferred greens are, be it spinach, lettuce, romaine, cabbage, arugula, etc
6. Toppings (Seperate) – Like nuts, cheeses, and croutons. I typically put these in a small, seperate container to prevent them from getting soggy

For the dressing:

1. In a small bowl, add minced garlic, oregano, basil, mustard, red wine vinegar and salt
2. Whisk together and then slowly whisk in the olive oil Set aside

Assemble the mason jar salad:

1. Add 3 TBSP of dressing and 1/2 cup of diced cucumber to each jar
2. 1/4 cup chickpeas, 1/3 cup tomatoes, 1/8 cup olives, sliced red onions, 1/2 cup shredded or grilled cooked chicken, 1 1/2 cups of greens of your choice, 1 TBSP of feta cheese, and 2 TBSP of dried pita bits
3. Put the lid on and store in the refrigerator for up to 5 days

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The Mediterranean diet is popular for a number of reasons, but for me, it’s the fact that when I think Greek, I think fresh! The frequent use of ingredients like cucumbers and olives keeps their meals feeling light (and delicious!) This Pasta Salad recipe is no exception. It’s perfect for those moments when you’re craving something that’s not only simple and easy to make, but feels like Summer itself. Give this recipe a try the next time you’ve got a hankering for some fresh Mediterranean eats!

Greek Pasta Salad:

• 1 16 oz box Pasta of your choice
• cherry tomatoes, cut in half
• 1 3oz can sliced olives
• 2 persimmon cucumbers chopped
• 1/2 cup feta cheese
• 1/4 cup fresh cilantro or fresh parsley

Dressing:

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 cloves minced garlic
• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/2 tsp sea salt
• pepper, to taste

Start by cooking your pasta as directed.  When pasta is cooked, splash with olive oil to prevent the pasta from sticking together and allow it to cool.

In a medium bowl, mix together all dressing ingredients and whisk until combined. 

Chop your cucumbers, tomatoes, and olives into halves or quarters. Add to large bowl with feta and cilantro. Add cooled pasta and toss.  Drizzle on your dressing and toss again.

Refrigerate for at least 1 hour,  Serve and Enjoy.  Pasta will keep in refrigerator for up to 4 days. 

Greek Pasta Salad

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• Author: Jen

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This Greek Pasta Salad is easy to make and great for lunch or dinner!

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Ingredients

• 1 16 oz box Pasta of your choice
• cherry tomatoes, cut in half
• 1 3oz can sliced olives
• 2 persimmon cucumbers chopped
• 1/2 cup feta cheese
• 1/4 cup fresh cilantro or fresh parsley

Dressing:

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 cloves minced garlic
• 1 tsp dried oregano
• 1/2 tsp Dijon mustard
• 1/2 tsp sea salt
• pepper, to taste

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Instructions

1. Start by cooking your pasta as directed
2. When pasta is cooked, splash with olive oil to prevent the pasta from sticking together
3. Allow pasta to cool
4. In a medium bowl, mix together all dressing ingredients and whisk until combined
5. Chop your cucumbers, tomatoes, and olives into halves or quarters
6. Add to large bowl with feta and cilantro
7. Add cooled pasta and toss
8. Drizzle on your dressing and toss again
9. Refrigerate for at least 1 hour

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Notes

Pasta will keep in refrigerator for up to 4 days.

The post Greek Pasta Salad appeared first on Gather Lemons.

We’ve got another great salad recipe for you! There are so many different ways you can have a salad and I love exploring as many as I can. This Shaved Brussel Sprout Salad comes together pretty quickly and it’s so good.

Shaved Brussel Sprout Salad

Recipe found at Fool Proof Living

Dressing

• 2 TBSP white wine vinegar
• 3 TBSP fresh squeezed lemon juice
• 1 small shallot chopped
• 4 TBSP olive oil
• 1 tsp salt
• 1/4 tsp pepper

Salad

• 1 lb Brussel Sprouts shredded
• 1 apple thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup hazelnuts or walnut slightly roasted
• 2/3 cup goat cheese crumbled. 

Make the dressing by adding all the dressing ingredients into a bowl and whisk together until combined.  Shred the Brussel sprouts with either a grater or food processor. Add Brussel Sprouts to large bowl and pour in the  dressing. Toss and cover the salad and refrigerate for 30 minutes.

In frying pan, add a drizzle of olive oil and slightly toast the nuts.  Remove from heat and set aside.  Removed Brussel Sprouts from refrigerator and add apples, nuts, dried cranberries and goat cheese, toss gently.

If you don’t eat the entire salad, you can store the leftovers in the fridge, they should be consumed within 2 days. Enjoy!

Shaved Brussel Sprout Salad

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• Author: Jen

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Description

Jazz up your salad and give this Shaved Brussel Sprout Salad a try! 

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Ingredients

Dressing

• 2 TBSP white wine vinegar
• 3 TBSP fresh squeezed lemon juice
• 1 small shallot chopped
• 4 TBSP olive oil
• 1 tsp salt
• 1/4 tsp pepper

Salad

• 1 lb Brussel Sprouts shredded
• 1 apple thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup hazelnuts or walnut slightly roasted
• 2/3 cup goat cheese crumbled.

 

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Instructions

1. Make the dressing by adding all the dressing ingredients into a bowl and whisk together until combined well
2. Shred the Brussel sprouts with either a grater or food processor
3. Add Brussel sprouts to large bowl and add dressing
4. Toss and then cover and refrigerate for 30 minutes
5. In frying pan add a drizzle of olive oil and slightly toast nuts
6. Remove from heat and set aside
7. Removed Brussel Sprouts from refrigerator and add apples, nuts, dried cranberries and goat cheese and gently toss

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Notes

If you don’t eat the entire salad, you can store the leftovers in the fridge, they should be consumed within 2 days.

The post Shaved Brussel Sprout Salad appeared first on Gather Lemons.

This salad is so good and with the addition of the chicken and avocados it eats like a meal. It’s especially good on those hot summer nights when you want something a little lighter. This has become a family favorite!

Balsamic Chicken Avocado Caprese Salad

Recipe found at Cafe Delites

Marinade/dressing

• 1/4 cup balsamic vinegar
• 2 TBSP olive oil
• 2 TBSP brown sugar
• 1 clove minced garlic 
• 1 tsp dried basil
• 1 tsp salt

Salad

• 4 chicken thighs (skin removed) or 2 chicken breasts halved (no bones)
• 5 cups romaine 
• 1 avocado sliced
• 1 cup cherry or grape tomatoes sliced in half
• 1/2 cup fresh mini mozzarella pearls
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and pepper to taste

Add all the marinade ingredients in a bowl and whisk until combined. Place chicken in gallon zip lock bag and add 4 TBSP of the marinade, zip up the bag and allow to soak in the flavors for at least 30 minutes.   The leftover marinade mix will be used as dressing for the salad.  (I’m not referring to the leftover marinade from  the chicken, I’m referring to the marinade that is untouched and hasn’t been used yet).

Heat 1 tsp of oil in large pan over medium high heat, sear chicken on each side until golden brown and cooked through. Set aside and let rest.  You will cut the chicken into strips just before serving..

To prepare the salad add lettuce to large bowl and coat with most of the remaining dressing, reserving a little for later to drizzle on top.  Add the following to the top of salad: chicken, avocado, mozzarella, tomatoes and fresh basil. Season with salt and pepper and drizzle the remaining of dressing. Enjoy!

Balsamic Chicken Avocado Caprese Salad

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• Author: Jen

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Description

This Balsamic Chicken Avocado Caprese Salad would make a great meal for lunch or dinner!

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Ingredients

Marinade/dressing

• 1/4 cup balsamic vinegar
• 2 TBSP olive oil
• 2 TBSP brown sugar
• 1 clove minced garlic
• 1 tsp dried basil
• 1 tsp salt

Salad

• 4 chicken thighs (skin removed) or 2 chicken breasts halved (no bones)
• 5 cups romaine
• 1 avocado sliced
• 1 cup cherry or grape tomatoes sliced in half
• 1/2 cup fresh mini mozzarella pearls
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and pepper to taste

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Instructions

1. Add all the marinade ingredients in a bowl and whisk until combined
2. Place chicken in gallon zip lock bag and add 4 TBSP of the marinade
3. Zip up the bag and allow to soak in the flavors for at least 30 minutes
4. Heat 1 tsp of oil in large pan over medium high heat, sear chicken on each side until golden brown and cooked through
5. Set aside and let rest
6. You will cut the chicken into strips just before serving

To prepare the salad:

1. Add lettuce to large bowl and coat with most of the remaining dressing, reserving a little for later to drizzle on top
2. Add the following to the top of salad: chicken, avocado, mozzarella, tomatoes and fresh basil
3. Season with salt and pepper and drizzle the remaining of dressing

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The post Balsamic Chicken Avocado Caprese Salad appeared first on Gather Lemons.

During the summer months I love a salad that is hearty enough to be a meal and this Italian Chop Salad totally fits the bill! I love eating this on a back patio with a refreshing glass of lemonade.

Italian Chop Salad

Recipe inspiration from Weekend at the Cottage

• 1 cup cubed salami
• 1/2 cup cucumber chopped in to 1/2 inch pieces
• 1 cup cherry tomatoes, cut in half (diced Roma tomatoes work too)
• 1 cup chickpeas, rinsed
• 2 garlic cloves minced
• 1 tsp oregano, dried
• 1 TBSP fresh Parsley
• 1/2 red onion diced or thinly sliced
• 1 head of romaine lettuce
• 1/2 head Radicchio
• 1 tsp thyme, dried
• 1/4 cup black olives, sliced
• 2 tsp dry mustard
• 1 tsp black pepper
• 1 tsp kosher salt
• 1/4 cup olive oil
• 4 TBSP red wine vinegar
• 1 cup of provolone sliced and cut in to small pieces

Chop everything but the radicchio, romaine, and tomatoes place in air tight container and set aside.

Make dressing;  Add olive oil, thyme, oregano, minced garlic, red wine vinegar, dry mustard, salt, and pepper.   Add to canning jar and give a good shake until all mixed together. Set aside.

Add radicchio, romaine and tomatoes  into large oversized bowl, add the prepared chop ingredients.   Toss with salad dressing.  Serve immediately.  Enjoy!

Italian Chop Salad

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• Author: Jen

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Description

This Italian Chop Salad is perfect for summer!

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Ingredients

• 1 cup cubed salami
• 1/2 cup cucumber chopped in to 1/2 inch pieces
• 1 cup cherry tomatoes, cut in half (diced Roma tomatoes work too)
• 1 cup chickpeas, rinsed
• 2 garlic cloves minced
• 1 tsp oregano, dried
• 1 TBSP fresh Parsley
• 1/2 red onion diced or thinly sliced
• 1 head of romaine lettuce
• 1/2 head Radicchio
• 1 tsp thyme, dried
• 1/4 cup black olives, sliced
• 2 tsp dry mustard
• 1 tsp black pepper
• 1 tsp kosher salt
• 1/4 cup olive oil
• 4 TBSP red wine vinegar
• 1 cup of provolone sliced and cut in to small pieces

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Instructions

1. Chop everything but the radicchio, romaine, and tomatoes place in air tight container and set aside

Make dressing;  

1. Add olive oil, thyme, oregano, minced garlic, red wine vinegar, dry mustard, salt, and pepper
2. Add to canning jar and give a good shake until all mixed together (set aside)
3. Add radicchio, romaine and tomatoes  into large oversized bowl, add the prepared chop ingredients
4. Toss with salad dressing
5. Serve immediately

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I love a good Caesar Salad!  This yummy Chicken Caesar Pasta Salad makes the salad a little more hearty so it is perfect for a meal.  This would be great to bring along on any potlucks you have this summer.

Chicken Caesar Pasta Salad:

• 1 head of romaine lettuce (chopped)
• 1 1/2 cup sliced cherry tomatoes
• 1 cup grated parmesan cheese
• 2 green onion (sliced)
• 1 cup croutons
• 1 lb pasta
• 8 oz of pre-cooked chopped chicken

Caesar Dressing:  

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 cloves garlic (minced)
• 1 1/2 TBSP olive oil
• 2 TBSP fresh lemon juice
• 1 tsp dijon mustard
• 1 TBSP Worcestershire sauce
• 1/3 tsp ground pepper
• Salt to taste

Cook pasta in boiling water until al dente, drain and toss with a touch of olive oil to keep from sticking to each other.  Set aside let cool completely.

In extra large bowl,  add sliced tomatoes, green onion, chopped lettuce, chicken, cooled pasta and grated parmesan.  Set aside and make dressing.

In bowl, add mayonnaise, sour cream, minced garlic, olive oil, fresh lemon juice, Worcestershire sauce, Dijon mustard, and salt and pepper to taste.  Whisk together until smooth and well combined.

Add dressing to salad and toss until evenly coated.  Top off with croutons.  Enjoy!

Chicken Caesar Pasta Salad

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Easy recipe for Chicken Caesar Pasta Salad, perfect for summer.

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Ingredients

Chicken Caesar Pasta Salad:

• 1 head of romaine lettuce (chopped)
• 1 1/2 cup sliced cherry tomatoes
• 1 cup grated parmesan cheese
• 2 green onion (sliced)
• 1 cup croutons
• 1 lb pasta
• 8 oz of pre-cooked chopped chicken

Caesar Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 cloves garlic (minced)
• 1 1/2 TBSP olive oil
• 2 TBSP fresh lemon juice
• 1 tsp dijon mustard
• 1 TBSP Worcestershire sauce
• 1/3 tsp ground pepper
• Salt to taste

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Instructions

Cook pasta in boiling water until al dente, drain and toss with a touch of olive oil to keep from sticking to each other.  Set aside let cool completely.

In extra large bowl,  add sliced tomatoes, green onion, chopped lettuce, chicken, cooled pasta and grated parmesan.  Set aside and make dressing.

Add dressing to salad and toss until evenly coated.  Top off with croutons.

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Do you love the salad you get at Olive Garden? I love the yummy italian dressing and those big olives. YUM! If you love the dressing too, we’ve got a recipe for you so you can make a homemade version of they Olive Garden salad dressing. It’s super simple to make too. Just add all the ingredients at once and blend.

Here are the ingredients you will need:

• 1/3 cup White Vinegar
• 1/2 cup Vegetable Oil
• 1/4 cup Olive Oil
• 1 tsp Mayonnaise
• 1/2 tsp Garlic Powder
• 1/2 tsp Sugar
• 1/4 tsp Pepper
• 1/2 tsp Salt
• 1/2 tsp Italian Seasoning
• 1 packet Good Seasons Italian Salad Dressing
• 1 tsp grated Parmesan
• 1/8 tsp Lemon Juice
• 1/4 tsp Xanthan Gum (optional)
• 4 tbsp Water

This is super easy to make, just add all ingredients and blend until well mixed and refrigerate until ready to serve.

I own this Progressive 2-Cup Dressing Salad Shaker that I store all my homemade dressings in, and I love it! This salad dressing shaker has an agitator, which makes it easy to mix, pour and store dressings all in one container. I highly recommend it.

The post Make your own Olive Garden Salad Dressing at Home appeared first on Gather Lemons.