Layered Salad in a Jar

layered salad in a jar
After a weekend in Atlanta helping our daughter move, it is clear that people are ready to be out and about. From the cars in business parking lots, you would never know this country, or the world has been through all that it has with the coronavirus.

I have the itch to travel, and I’m sure I’m not alone. I am not even picky at this point. A trip to the beach would be fabulous, but I would take the mountains too. I am ready for some time away from home more than I can even explain. The thing is, I am still a little hesitant in making any plans. I am not comfortable flying right now, and I do not think I am ready to stay in a hotel either.

Greg and I bought a camper in November and have taken it out a few times. Never really far away, but as it turns out, our timing may have been perfect. Hooking up the camper and driving somewhere should be relatively safe. Maybe we will see a few state parks this year!

Planning the menu for camping is always fun, and these layered salads in a jar are a perfect, easy, and delicious lunch! These would also be great for a picnic or beach day.

Layered Salad in a Jar

Course Salad
Servings 12
Author Amye Melton

Equipment

  • 12 (1-pint) wide-mouth canning jars with lids

Ingredients

  • Dressing:
  • 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 to taste
  • 1 cup feta cheese crumbled
  • Salad:
  • 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

Instructions

  • TO MAKE THE DRESSING: In a boel, whisk together the lemon juice, vinegar, honey, and olive oil; season with salt and pepper. Whisk in the feta. Cover and refrigerate until ready to use.
  • TO MAKE THE SALAD: In a large pot, cook the orzo in salted water according to the package directions. Drain and run cold water over the pasta to stop the cooking. Put the orzo in a large bowl and toss with 1/2 cup of the dressing, set aside.
  • In a small bowl, stir together the green onions, tomatoes, olives, and cucumber, set aside.
  • In a separate small bowl, stir together the 1/2 cup feta and the oregano, set aside.
  • TO ASSEMBLE THE LAYERS: Have 12 (1-pint) wide-mouth canning jars with lids ready.
  • Spoon 1/3 cup of the orzo into the bottom of each jar, and follow with 1 layer each of the following; 1/4 cup green onion-tomato-olive-cucumber mix, 2 teaspoons feta-oregano mix, and 1/2 cup packed greens. Spoon about 1 tablespoon of the dressing on top of each salad.
  • Top with lids and refrigerate until needed.
  • To serve, shake the jar to distribute the dressing.

Notes

The dressing and orzo can be prepared up to 1 day in advance and refrigerated.  Assemble the salad in jars up to 6 hours before it is to be served.  Keep it cold until serving time.  

Greek Burgers with Sour Cream Tzatziki Sauce

 

greek-burgers-with-sour-cream-tzatziki-sauce

 

Here is an old NJSD recipe from 2016 updated with keto nutritional information.

For a quick and delicious weeknight dinner try these fabulous Greek burgers. Only a few simple ingredients will transform regular ground beef into this excellent burger for a flavorful and satisfying meal. The topping and the sour cream tzatziki sauce make the burger extra special.

Try making these burgers with ground lamb, turkey, or chicken instead of beef for a nice change. I’ve even added the nutritional information for you.

Greek Burgers

Servings 6
Calories 658kcal
Author Amye Melton

Ingredients

  • 3 lb. ground beef
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. dried oregano
  • 2 tsp. minced garlic
  • 1 tsp. ground black pepper
  • 1 tsp. kosher salt
  • 1/4 tsp. crushed red pepper
  • 2 Roma tomatoes sliced
  • 3 tbsp. crumbled Feta cheese
  • 6 rings red onion
  • 12 pitted Kalamata olives
  • 6 green leaf lettuce leaves

Instructions

  • In a large bowl mix beef, olive oil, oregano, garlic, black pepper, salt, and crushed red pepper.  Divide and form into 6 uniform patties.
  • Grill until desired doneness.  
  • Serve on a lettuce leaf with sliced tomatoes, crumbled Feta cheese, red onion slice, olives and tzatziki sauce (recipe follows). 

Notes

Nutritional Information:
Beef: 2g Net Carbs; 44g Fat; 59g Protein; 658 Calories
Lamb: 2g Net Carbs; 53g Fat; 52g Protein; 708 Calories
Chicken: 2g Net Carbs; 32g Fat; 54g Protein; 511 Calories
Turkey: 2g Net Carbs; 47g Fat; 58g Protein; 667 Calories 

Sour Cream Tzatziki Sauce

Course Keto
Servings 6
Calories 86kcal
Author Amye Melton

Ingredients

  • 1 c. sour cream
  • 1 lg. cucumber peeled, seeds removed and grated, then squeezed dry using a clean kitchen towel
  • 1 1/2 tbsp. dried dill weed
  • 2 cloves garlic minced
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. kosher salt

Instructions

  • Combine sour cream, grated cucumber, dill weed, garlic, lemon juice and salt in a medium bowl.  Cover and refrigerate at least 1 hour before serving.  

Notes

Nutritional Information:
3g Net Carbs; 8g Fat; 1g Protein; 86 Calories

 

Greek Cucumber Salad

greek-cucumber-salad

Our garden has taken just about all of the long hot days and rain that it can at this point. Greg has already pulled up some of the plants, and we gather very little from the others now.

We are still getting a few cucumbers though, and I think they may be my favorite part of the garden anyway. I enjoy them sliced with a little lemon pepper or in the delicious cucumber salsa I shared with you recently or in a number of salads.

One of my favorite salads is this Greek Cucumber Salad. The vinaigrette with the fresh vegetables and tangy feta cheese works wonderfully together. Its light and refreshing and works as a great side dish for any meal!

Greek Cucumber Salad
 
Author:
 
Ingredients
  • 2 cucumbers
  • 1 c. small tomatoes halved or Roma tomatoes, diced
  • ½ c. onion, sliced
  • ¼ Kalamata olives, pitted and halved
  • ½ c. extra-virgin olive oil
  • Juice of 2 lemons, or more to taste
  • 2 tsp. dried oregano
  • Salt and pepper, to taste
  • ½ c. crumbled feta cheese
Instructions
  1. Quarter the cucumber lengthwise and remove the seeds. Chop into ¼ to ½-inch pieces.
  2. Combine the chopped cucumber, tomatoes, onion and olive in a large bowl, set aside.
  3. In a small bowl whisk together the olive oil, lemon juice, oregano and salt and pepper. Taste to see if you need to make any adjustments.
  4. Pour over the cucumber mixture and toss. Sprinkle with feta cheese and mix.

 

Greek Quinoa Layered Jar Salad

Greek Quinoa Layered Jar Salad

For someone that hates to be late to anything It seems I am always last to jump on the bandwagon when trying new ingredients in the kitchen. For the first time ever I have tried Quinoa!  I tried it in this layered Mason jar salad and now I am a huge fan!

Quinoa, pronounced (keen-wah), is considered to be a whole grain but it actually is not. It’s a seed and it’s gluten-free, cholesterol-free, high in protein, and provides 9 essential amino acids. It is thought to help stave off a number of diseases, reduces the frequency of migraines and reduces the risk of high blood pressure and heart attacks.

I love to keep these layered jar salads in the fridge for quick and easy lunches or those dinners when you have no time to cook. They generally start with the dressing in the bottom of the jar, followed by the hardier ingredients, keeping the lettuce near the top of the jar to keep the salad crisp. This salad will last 3 to 4 days stored in the refrigerator.

 

Greek Quinoa Layered Jar Salad
 
Author:
 
Ingredients
  • 4 quart Mason jars, with lids
  • 1 c. Quinoa
  • 2 c. vegetable broth
  • 1 tbsp. fresh chopped dill
  • ¼ c. diced red onion
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. red wine vinegar
  • ¼ tsp. dried oregano
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ tsp. Dijon mustard
  • 1 c. grape tomatoes, halved
  • ½ hothouse cucumber, chopped
  • 1 bell pepper, chopped
  • ½ c kalamata olives, seeds removed and cut in half
  • 5 oz. feta cheese, cubed or crumbled
  • 1 head romaine lettuce
Instructions
  1. Combine rinsed Quinoa in a saucepan with 2 cups broth. Bring to a boil, reduce heat to a simmer for 15 minutes or until Quinoa has absorbed all of the broth.
  2. Turn off the heat and place a lid on the pot. Let Quinoa steam for 5 minutes before fluffing with a fork. Stir in chopped dill and red onion. Let cool.
  3. Whisk the olive oil, vinegar, oregano, salt, pepper, and Dijon until mixed well. Divide evenly between the 4 quart jars. Layer the veggies in the jar starting with the tomatoes, the bell pepper and cucumber.
  4. Divide the Quinoa among the jars, spooning it in. Top with feta and olives. At this point you can press down the ingredients slightly in the jar.
  5. Top off each salad with a handful of chopped lettuce. Store in the refrigerator for 3 to 4 days. Pour the contents into a bowl when you are ready to eat!

 

Olive Bruschetta

olive-bruschetta

If you love olives the way I love olives then you must try this bruschetta!  It is hands down the best bruschetta I have ever had!!!  I love that with a little chopping and slicing this appetizer comes together in very little time too! Try this recipe with flavored olive oils, such as the oils at The Bodacious Olive in Pensacola, Florida.  This appetizer is perfect for any holiday party!  You can serve this warm or at room temperature.

 

Olive Bruschetta
 
Author:
 
Ingredients
  • 24 slices French bread, cut ¼-inch thick
  • 3 tbsp. olive oil
  • 1 c. chopped pitted ripe olives
  • ½ c. chopped pimento-stuffed green olives
  • 2 garlic cloves, pressed
  • 1 tbsp. Italian salad dressing (I use Olive Garden brand)
  • ¾ c. cream cheese, room temperature
  • Cherry tomatoes, cut into quarters, optional
Instructions
  1. Preheat oven to 375° F. Place bread slices on baking sheet. Lightly brush tops of bread slices with olive oil. Bake 10 to 12 minutes or until lightly browned and crisp. Remove bread from oven and set aside.
  2. Meanwhile, in a small bowl, mix olives, garlic, and dressing.
  3. Spread cream cheese evenly over toast slices. Top with a tablespoon olive mixture. Garnish with a cherry tomato, if desired.
Notes
*You may use all pitted ripe olives or all pimento-stuffed green if desired.

*If you prefer to serve these appetizers warm, After you top the cream cheese with the olive mixture return to the oven for about 6 minutes, or until warm. Remove from oven, add tomato half, and serve.