1/4 cup – cucumber, peeled, seeded and chopped into bite-sized pieces
2 tablespoons – kalamata olives, pitted
3 – artichoke hearts
5 – Cherry Tomatoes, halved
11/2 cup – spinach
1 tablespoon – pumpkin seeds
1-2 ounces – feta cheese crumbled
2 1/2 tablespoons – red wine vinegar
1/4 cup – extra virgin olive oil
1/4 teaspoon – Dijon mustard
Salt and pepper to taste
1/2 teaspoon – dried basil leaves
1/4 teaspoon – dried oregano leaves
1 clove – garlic, minced
1/2-1 teaspoon – honey
1. What to do: Place salad dressing on bottom of jar then layer heavier to lighter ingredients from bottom to top—veggies, fruits, nuts and seeds on the bottom, followed by greens on top.
2. Seal the jar.
3. When it’s time to eat, pour ingredients into a bowl and mix them up. Voila—the perfect salad on the go! If you don’t want to put salad dressing in the jar, you can put it in a smaller container, ideally one that will fit inside the jar at the top. This salad can last in fridge for up to two days before eating.