These easy make-ahead salad jars are the antidote to sad desk lunches.
Eating in the open air is, perhaps, what I love most about this time of year. It’s a culmination of the goodness that comes with seasonal change–the way the warm air feels on your skin, the unmistakable smell of your neighbour’s barbecue firing up, the subtle chirping of birds in nearby trees, the freshness of the food you haven’t tasted in months. It really makes for a magical night. The summer season is fleeting, so it’s on these nights (particularly during the work week) where having something fresh, simple, and delicious to throw together can quite literally mean more time spent enjoying the weather with the people that make your heart sparkle. And I can always use more of that.
These salad jars are the perfect antidote. They’re fun and flavourful, healthy and robust, and once assembled, they hold up well for a few days in the fridge. While a little planning and prep is a necessity upfront, you win in the end with more overall freedom and flexibility. On the day you’re ready to eat them, just shake to dress everything and pour the mixture onto a plate. Dinner is served! Incidentally, I have learned that these jars also top the charts for hosting easy, post-work dinner get-togethers and for taking your office lunch to the next level.
This Mediterranean-inspired version is my take on a more robust Greek salad. And I’d place bets that you can probably throw it together with what you already have in your kitchen. But if I’m wrong and the ingredient list is holding you back, keep in mind its versatility and swap out whatever feels right to you. Add in some different veg, like bell peppers and artichoke hearts, sub out the chickpeas for chicken, or make it gluten-free with quinoa or sorghum. Because they’re a quick and easy protein source, eggs are my mainstay in most salads. They’re easy, tasty, and they add a pretty pop of sunshine on top! If you’re feeling the salad jar idea like I am, you can find two different versions on the EggcentricTV app–a delicious Italian salad jar with spicy salami and roasted red peppers and a niçoise salad jar with a dijon chive vinaigrette, toasted walnuts, and seasonal asparagus. The possibilities are endless. To get the other two recipes, just download the app and search Easy Make-Ahead Salad Jars. If you have an iOS device go here. If you are rocking an Android device go here.
Now onto the GIVEAWAY
And it’s a doozy, you guys!
The Egg Farmers of Canada are generously giving one of my Canadian readers EGGS FOR A YEAR! That’s all the scrambled, over-easy, sunny side-up, soft-boiled, hard-boiled, poached devilled, and pickled eggs you can eat! Yes, that’s a dozen eggs EACH week for 52 weeks (which, for the math nerds is 624 eggs in total). And entering is easy!All you have to do is download the EggcentricTV app (on either iOS or Android), watch the video (it’s about a minute long) and tell me which dressing from the options you are most excited to try. You can also submit your answer (in words) on your own Instagram account using both #EggcentricTV and #FreeEggs80Twenty as part of your post. Contest ends 11:59pm ET July 20, 2018. Good luck!
For formal contest rules (because I have to post this), click here.Print
Easy Make-Ahead Salad Jars
These easy make-ahead salad jars are the antidote to sad desk lunches. Make ahead of time, store in the fridge for several days until you’re ready to eat them, and rule at meal-prep.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Lunch
For the Greek Dressing
- ½ cup olive oil
- 1 tbsp caper brine
- 2 tbsp red wine vinegar
- ½ tsp maple syrup
- ¼ cup crumbled feta cheese
- 1 clove garlic, minced
- ½ tsp dried oregano
- ½ tsp kosher salt
- Few grinds of black pepper
For the Salad Jar (from bottom to top)
- Greek dressing (see above
- Cooked wheat berries (or other sturdy grain. Can be gluten-free, if you prefer.)
- Sun-dried olives
- Thinly sliced red onion
- Baby tomatoes
- Sliced cucumber
- Medium-boiled egg
For the Greek Dressing
- Place ingredients in a jar and shake.
For the Salad Jar
- In a jar with a tight-fitting lid, spoon in a layer of Greek dressing on the bottom.
- Add ingredients in layers, in the same order as the list above: E.g., chickpeas, wheat berries, sun-dried olives, red onion, tomatoes, cucumber, arugula, and boiled egg.
- Place lid on jar and store in the refrigerator. It will keep for approximately 3 days.
- Before serving, bring to room temperature for about half an hour to allow the olive oil in the dressing to liquify again. Then shake to dress all of the ingredients and pour onto a plate. Enjoy!
- There are no exact proportions to this. I recommend adding as much of each ingredient as you want.
- A decent size lunch jar is about 16oz (2 cups or 500mL). If you think you’ll be really hungry, go for a bigger jar, obviously. I doubled this “recipe” and we shared it for lunch and also had them as a side for dinner one night with grilled chicken.
*This post was made in partnership with the Egg Farmers of Canada and EggcentricTV. Thank you for supporting my paid work opportunities which help to bring new, original content to 80twenty. As always, all opinions are my own and I only work with brands and organizations that are in line with my values.