Greek Jar Salad with Herb-Garlic Vinaigrette
  • 3tablespoons Herb-Garlic Lemon Vinaigrette (see recipe, right)
  • ¾cup mix of chopped grape tomatoes, cucumber and red onion
  • 3tablespoons crumbled feta cheese
  • 2tablespoons sliced pitted Kalamata olives
  • ½cup canned reduced-sodium garbanzo beans, rinsed and drained
  • ½cup cooked and drained fusilli pasta, cooled
  • cups lightly packed baby spinach
  1. In a 1-quart mason jar with a wide lid, layer ingredients in the following order: vinaigrette, raw vegetables, cheese, olives, beans, pasta and spinach. Secure lid onto jar. Store in the refrigerator up to 6 hours before serving. To serve, pour contents from jar onto a plate or into a large shallow bowl.
Recipe Notes
Nutrition Facts
Greek Jar Salad with Herb-Garlic Vinaigrette
Amount Per Serving
Calories 14662 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 25mg 8%
Sodium 981mg 41%
Total Carbohydrates 58g 19%
Dietary Fiber 12g 48%
Sugars 10g
Protein 19g 38%
* Percent Daily Values are based on a 2000 calorie diet.

Herb-Garlic Lemon Vinaigrette (makes ¾ cup): In a small jar combine ½ cup avocado oil or olive oil, ⅓ cup lemon juice, 2 teaspoons chopped fresh oregano, 1 teaspoon chopped fresh thyme, 1 to 2 small cloves garlic, minced, and ¼ teaspoon coarse salt. Cover and shake.


PER JAR: 662 cal, 29g fat (16g mono, 4g poly, 9g sat), 25mg chol, 981mg sodium, 58g carb, (12g fiber, 10g sugars), 19g protein