May 25 is National Brown-Bag-It Day, so celebrate by packing our Greek Salad in a Jar to-go. It’s an easy way to transport a veggie-filled dish to work for your midday meal. Best of all, you can make it a few days ahead, so all you have to do is grab it on your way out the door in the morning.
The secret to keeping your salad perfectly fresh is in the layering. Here’s the order you should add the ingredients to ensure the delicate greens stay crisp.
- Dressing and brined vegetables like olives and artichokes.
- Hard fruits and veggies like apples, carrots, broccoli and peppers.
- Soft fruits and veggies like avocados, berries and mushrooms.
- Proteins like boiled eggs, chicken, steak, tuna, nuts and seeds.
- Greens like arugula, kale, spinach and spring mix.
Once the jar is filled, seal the lid, and chill up to 3 days. Before serving, shake the jar well. You can eat it right from the jar, or pour it into a salad bowl.
- 2 (8-oz) boneless, skinless chicken breasts
- 1 Tbsp avocado oil
- 1 cup organic balsamic vinaigrette (Tessemae's All Natural)
- 1 (6-oz) jar pitted kalamata olives, drained
- 1 (14-oz) can quartered artichoke hearts, drained
- 1 (10-oz) pkg matchstick-cut carrots
- ½ seedless cucumber, quartered and thinly sliced
- 1 head radicchio, thinly sliced
- 1 pint cherry tomatoes, halved
- ½ cup pine nuts, toasted
- 1 (9-oz) pkg baby spinach
- Preheat oven to 375°F.
- Place chicken in a small baking dish; drizzle with oil, and lightly sprinkle with salt and pepper.
- Bake 24 to 26 minutes or until chicken is done. Cool; shred chicken.
- Pour ¼ cup vinaigrette into each of 4 (1-quart) Mason jars.
- Layer olives, artichokes, carrots, cucumber, radicchio, tomatoes, pine nuts, chicken and spinach, in that order, in jars.
- Seal jars, and chill up to 3 days.
For more salad-in-a-jar ideas, check out these super-easy recipes: