Antipasto Salad in a Jar

Antipasto Salad in a Jar
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 Antipasto Salad in a Jar
This Antipasto salad in a jar is "lunch to go" at it's best. You can add any variety of meats, cheeses and veggies to change up the flavor and the texture.
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Course Dessert, Lunch
Cuisine American
Prep Time 20-25 minutes
Servings
persons
Course Dessert, Lunch
Cuisine American
Prep Time 20-25 minutes
Servings
persons
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
VINAIGRETTE:
SALAD: (put in jar in this order)
Instructions
MAKE VINAIGRETTE:
  1. Mix together 1 tbsp balsamic vinegar, 2 tsp water, 2 tsp olive, and 1 tsp mixed Italian spice 6 quartered cherry tomatoes and 2 tbsp of chopped green olives (with pimientos is OK).
BUILD SALAD IN A JAR:
  1. Place vinaigrette in bottom of a quart mason jar
  2. Add 1/2 of a chopped carrot and 1/2 of a chopped stalk of celery
  3. Add a piece 2 oz cooked chopped chicken
  4. Add a handful of baby spinach
  5. Add 2 tbsp shredded Parmesan cheese
  6. Add croutons and cilantro, if desired
  7. Screw the lid on and you have a ready to go lunch.

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Antipasto Salad in a Jar

Antipasto Salad in a Jar

Antipasto Salad in a Jar

This Antipasto salad in a jar is "lunch to go" at it's best. You can add any variety of meats, cheeses and veggies to change up the flavor and the texture.

Ingredients

The secret to a perfect and tasty Mason jar salad is all in the order.
The dressing goes in first.
Then go with a grain or a protein, or anything else big and chunky.
Then the fixings.
And if you have any leafy greens, they go in last.

    VINAIGRETTE:

  • 1 tbsp balsamic vinegar
  • 2 tsp water
  • 2 tsp olive oil
  • 1 tsp mixed Italian spice
  • 6 quartered cherry tomatoes
  • 2 tbsp of chopped green olives (with pimientos is OK).

SALAD: (put in jar in this order)

  • Vinaigrette
  • 1/2 of a chopped carrot
  • 1/2 of a chopped stalk of celery
  • 2 oz cooked chopped chicken
  • A handful of baby spinach
  • 2 tbsp shredded Parmesan cheese
  • 12 croutons
  • 1 tbsp chpped fresh cilantro

Preparations

MAKE VINAIGRETTE:
1) Mix together 1 tbsp balsamic vinegar, 2 tsp water, 2 tsp olive, and 1 tsp mixed Italian spice 6 quartered cherry tomatoes and 2 tbsp of chopped green olives (with pimientos is OK).

BUILD SALAD IN A JAR:
1) Place vinaigrette in bottom of a quart mason jar
2) Add 1/2 of a chopped carrot and 1/2 of a chopped stalk of celery
3) Add a piece 2 oz cooked chopped chicken
4) Add  a handful of baby spinach
5) Add 2 tbsp shredded Parmesan cheese
6) Add croutons and cilantro, if desired
7) Screw the lid on and you have a ready to go lunch.

Submit a Comment

Your email address will not be published. Required fields are marked *