Veggie Garden Mason Jar Salad with Homemade Dressing

Veggie Garden Mason Jar Salad  with Homemade Dressing
AuthorTamara JohnsonCategoryDifficultyBeginner

The beauty of Mason jar salads is they offer the perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy weeknight dinner.

Yields1 Serving
Prep Time30 minsCook Time-1 minTotal Time29 mins
Salad Ingredients
 2 Medium English cucumbers, chopped
 2 large bell peppers, seeded, chopped
 115 oz . can chickpeas, rinsed, drained
 1 cup cherry or grape tomatoes, cut in half
 2 heads Romaine lettuce, chopped
 ½ cup fresh parsley leaves, chopped
 ½ cup fresh basil leaves, chopped
Basic Balsamic Dressing:
  cup extra virgin olive oil
  cup good balsamic vinegar
 3 tbsp Dijon mustard
 2 tsp fresh oregano leaves
 3 tbsp fresh lime juice
 1 tbsp maple syrup
 Sea salt and black pepper, to taste
1

1. To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and maple syrup together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.

2

2. Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.

3

3. Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.

4

4. Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!

Ingredients

Salad Ingredients
 2 Medium English cucumbers, chopped
 2 large bell peppers, seeded, chopped
 115 oz . can chickpeas, rinsed, drained
 1 cup cherry or grape tomatoes, cut in half
 2 heads Romaine lettuce, chopped
 ½ cup fresh parsley leaves, chopped
 ½ cup fresh basil leaves, chopped
Basic Balsamic Dressing:
  cup extra virgin olive oil
  cup good balsamic vinegar
 3 tbsp Dijon mustard
 2 tsp fresh oregano leaves
 3 tbsp fresh lime juice
 1 tbsp maple syrup
 Sea salt and black pepper, to taste

Directions

1

1. To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and maple syrup together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.

2

2. Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.

3

3. Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.

4

4. Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl and enjoy!

Veggie Garden Mason Jar Salad with Homemade Dressing
About Author

Tamara Johnson

Discovery, learn and grow with me as my family and I make the transition from metro city living to rural small-town lifestyle. We will be sharing experiences, learning great tips for gardening, home decor, and making life simple, with a modern touch. Follow me as I discover our small town and all the gems we uncover.

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