Mason Jar Salads

Ingredients

• 1 cup cherry tomatoes, halved
• 1 cup canned chickpeas, drained and rinsed
• 1 cup purple cabbage, finely shredded
• 2 cups romaine or butter lettuce, torn
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced
• 1 teaspoon honey
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons crumbled feta cheese

Steps

1. 1

   1. Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, smoked paprika, salt, and pepper in a small bowl to make the dressing.

2. 2

   2. Pour the dressing into the bottom of a tall mason jar — this keeps the greens from wilting until serving.

3. 3

   3. Layer the ingredients in order: chickpeas first, then cherry tomatoes, shredded purple cabbage, and finally the torn lettuce on top.

4. 4

   4. Seal the jar and refrigerate until ready to serve, up to 24 hours ahead.

5. 5

   5. When ready to eat, tip the jar upside down onto a cutting board or plate, letting the ingredients cascade out with the dressing coating everything.

6. 6

   6. Scatter feta and fresh parsley over the top and toss gently before serving.