Recipe found on theclevercarrot.com
Amount of ingredients and servings will depend on the size of jars used
Ingredients
For The Salad
- Cherry tomatoes, halved or left whole
- Marinated artichoke hearts (grilled ones are even best)
- Assorted olives, pitted
- Chickpeas, rinsed and drained
- Stack of fresh basil leaves, cut into ribbons
- Handful of baby kale and spinach, or other salad greens of your choice
- Parmesan shavings or feta cheese
For The Vinaigrette
- Drizzle of olive oil
- About 1 tsp of red wine vinegar, plus more to taste
Directions
In a bowl, combine the first 5 ingredients. Drizzle very lightly with olive oil and add the vinegar. Toss well. Spoon this mixture into your salad jars.
Top each jar with greens and sprinkle with cheese. Secure the lids and refrigerate until ready to use.
Salads will last up to 2-3 days (see note below).
Note
For longer lasting salads, only add the vinaigrette right before serving.
