This is the 2nd installment of the salad in a jar taste tests. This one passes with flying colors! Super yummy and fresh even after several days in the fridge.
With the recipe below, I filled 5 pint jars about 3/4 full. I simply put each layer in all five jars at the same time to make sure all amounts were equal. Most amounts of chopped veggies were approximate. I simply chopped them up in a pile and added them to the jars until I ran out of the veggie. I did end up halving a few more tomatoes because I didn’t have enough. Just eyeball it. This one was much easier to shake because I had left room at the top this time — extremely important!
Here is my video, followed by the recipe. Please let me know if you liked this recipe.
Mediterranean Lentil Salad in a Jar
1/2 cup olive oil
2 tsp. red wine vinegar
1 Tbsp. lemon juice
2 cloves garlic
1 tsp. pepper
1/2 tsp. salt
1/2 dry cup lentils, cooked (I added some salt and garlic while cooking)
About 1 cup bell pepper, chopped
1 can chick peas
About 1 cup chopped cucumber (I added a touch of salt)
About 1 cup cherry tomatoes halved (I added a touch of salt)
About 1/2 cup chopped parsley
1. In a bowl or jar, add all the ingredients for the dressing. Stir or shake to combine.
2. To the mason jar, add the ingredients in this order: dressing, peppers, chickpeas, cucumber, cherry tomatoes, lentils, and parsley.