Make Ahead Greek Salad in a Jar

Ingredients

• Kale

  Raw

  ½ cup, chopped or 34g

• Spinach

  Raw

  ½ cup or 15g

• Capers

  Canned

  1 tbsp, drained or 9g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ¼ cup cherry tomatoes or 37g

• Onions

  Raw

  ⅛ cup, chopped or 20g

• Feta cheese

  1 oz or 28g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Garlic

  Raw

  ¼ cloves, minced or 0.8g

• Salt

  Table

  ⅛ tsp or 0.8g

• Red wine vinegar

  ¹⁄₁₆ cup or 15g

• Lemon juice

  Raw

  ½ tbsp or 8g

• Dijon mustard

  Grey poupon

  ¼ tsp or 1g

• Olive oil

  Salad or cooking

  ⅛ cup or 27g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Basil

  Spices, dried

  ¼ tsp, ground or 0.3g

• Onion powder

  Spices

  ⅛ tsp or 0.3g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

Directions

1. Layer the salad ingredients in jars, adjusting quantities to your taste.
2. Mince the garlic, add half the salt, and smash with the side of a knife to form a paste.
3. In a food processor, combine vinegar, lemon juice, and mustard. Turn on low and slowly add olive oil to emulsify. Add garlic paste, oregano, basil, onion powder, and pepper. Pulse to incorporate. Alternatively, whisk by hand in a large bowl.
4. When ready to eat, pour the salad from the jar onto a plate, drizzle with dressing, toss to coat, and enjoy.

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