Tag: olives

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.

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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 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
 
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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.

 

Tuna, Avocado, and Pickled Onion Open Faced Sandwich

I went years without eating canned tuna. For the simple fact that I had eaten so much of it when I would diet that I could no longer stand it. Even now, I’m not so sure I could just pop open a can of tuna and eat it straight from the can as I have in the past.

However, when you put a spin on it with avocado, pickled onions, and green olives, I can totally enjoy some tuna. This recipe came from Cooking Light magazine and has quickly become a new favorite of mine.

Avocados are much higher in fat than most other fruits, but they are rich in vitamins and minerals, such as B-vitamins, vitamin K, potassium, copper, vitamin E and vitamin C and contain a lot of fiber. They have been associated with a decreased risk of cardiovascular disease and may be useful for weight loss. That’s a win-win in my book!

Tuna, Avocado, and Pickled Onion Open Faced Sandwich
 
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Serves: 4
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Ingredients
  • ¾ c. red onion, sliced thin
  • ⅔ c. apple cider vinegar
  • ¼ c. water
  • 1 tsp. sugar
  • 4 slices wheat bread
  • 4 oz. chunk white albacore tuna in water, drained
  • 2 tbsp. fresh flat-leaf parsley, chopped
  • 8 bottled green olives, sliced
  • 2 medium avocados, peeled and sliced
Instructions
  1. Bring onion, vinegar, water, and sugar to a boil in a small saucepan over medium-high heat. Remove pan from heat; let stand 5 minutes. Drain.
  2. Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with a little salt and pepper. Top evenly with tuna, onions, and olives. Sprinkle top with salt and pepper. Garnish with parsley.
  3. Each serving = 8 WW Freestyle Points.

 

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
 
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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!