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
DRESSING
1/2 cup olive oil
2 tsp. red wine vinegar
1 Tbsp. lemon juice
2 cloves garlic
1 tsp. pepper
1/2 tsp. salt
SALAD
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.
3. Store in the fridge for up to 5 days.
4. Shake the jar before eating.
CLICK HERE for a link to the original recipe.
Sign up for my blog updates and healthy living emails
I specialize in energy work. Need energy or more wellness in your life? I can help!
Your information will *never* be shared or sold to a 3rd party.
Yum! This sounds wonderful. Not a big fan of day-old salads but I can see where the lentils hold up and might even be better a day or two in!
So glad you liked the looks of this salad. Let me know if you make it and how it turned out. It does keep pretty fresh, even after several days in the fridge.