Take Your Taste Buds to Greece
With its colorful and cooling ingredients, Greek salad makes for a light lunch or refreshing start to dinner and is a welcome change from the filling flavors of winter. This mason jar salad is easy to assemble and serve.
Greek Salad in a Mason Jar
olive oil & vinegar dressing
¼ to 1/2
of a cucumber sliced and chopped
small red onion, peeled and sliced
Greek olives, pitted and sliced or chopped
Layer the ingredients, as listed, into one quart-size mason jar, beginning with the dressing and ending with the lettuce. You want the dressing in the bottom of the mason jar so that it does not make the lettuce soggy. The tighter the ingredients fit in the jar the less chance they will shift and get mixed up. Screw on the mason jar lid and store in the refrigerator. When ready to eat, all you need to do is pour the ingredients into a bowl. They will fall into the bowl with the ingredients layered and ready to eat. Note: A quart-size mason jar is about the equivalent of an entrée size salad. If you want a smaller salad, you can use a pint-size mason jar.