Mason Jar Greek Salads

 I know, I know...I feel like most people think salads in the winter aren't that great. Maybe it's because salads are "cold", or produce seems out of season...but if they taste GOOD~they're good any time of year! Don't be afraid to experiment with different types of vegetables and lettuce if your usuals are out of season. This recipe uses traditional Greek toppings, (but you can still swap out ingredients to your liking 😊) Enjoy!

 Mason Jar Greek Salads

Put the following ingredients into a quart sized Mason jar in the order listed from the bottom to the top.  Multiply the amount of ingredients by the number of Mason Jar Salads you are making.  We usually make six (three for hubby and three for me).  I have found the salads easily stay fresh for three days after making them. 

~2T Garlic Expressions Dressing 

~1/2 cup of garbanzo beans

~4-6 Grape sized tomatoes

~1-2T of red onion, slivered (based on level of amount of onion you prefer)

~1/3 cup of cucumber, chopped

~1/4 cup of kalamata olives

~2T of feta cheese

~fill remaining jar with lettuce of choice.  

Store in fridge upright until ready to eat.  Shake and eat right from the jar or pop onto a plate.  *While this is a vegetarian recipe, you could easily add 1/2 cup cooked, diced chicken to the bottom of the jar (under the garbanzo beans). Tip: marinate the chicken (or other lean protein) in the Garlic Expressions dressing!