Layered Salad in a Jar

Name: Layered Salad in a Jar
Yield: serves 12
Ingredients: 1/4 cup freshly squeezed lemon juice (about 2 medium lemons); 1/2 cup white balsamic vinegar; 2 tablespoons mild honey; 2/3 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 cup feta cheese, crumbled; 1 pound orzo pasta; 1 (16-ounce) bag baby greens, spinach, arugula, or romaine; 5 green onions, white and green parts, thinly sliced; 1 cup cherry tomatoes, halved; 1/2 cup pitted kalamata olives, coarsely chopped; 1 cucumber, coarsely chopped (with peel); 1/2 cup feta cheese, crumbled; 1 tablespoon dried oregano, or 2 tablespoons chopped fresh oregano leaves; 1/4 cup pine nuts

December 14, 2011

I love the simplicity of individual salads in jars. Make the salad, toss it in an ice chest, and off you go. Once you arrive at your destination, the salad is ready to eat right out of the jar. Alternatively, you can skip the jars and toss the salad ingredients together in a large bowl.

Recipe notes

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