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
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.