Greek Salad in a Jar
Ingredients
- ¾ cup organic balsamic vinaigrette
- ¼ cup pitted kalamata olives, drained
- 1 (14-oz) can quartered artichoke hearts, drained
- ½ cup matchstick-cut carrots
- ½ English cucumber, quartered and thinly sliced
- 1 head radicchio, thinly sliced
- 1 cup cherry tomatoes, halved
- ¼ cup pine nuts, toasted
- 3 cups shredded rotisserie chicken, skin removed
- 1 (9-oz) pkg baby spinach
Instructions
- Preheat oven to 375°F.
- Pour vinaigrette evenly in each of 4 (quart-size) mason jars.
- Layer olives, artichokes, carrots, cucumber, radicchio, tomatoes, pine nuts, chicken and spinach in jars.
- Seal jars, and refrigerate up to 3 days.
- Enjoy salad straight from the jars, or transfer to salad bowls.
Nutritional Information
| Main | Total | |
| Servings | 4 |
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