CHOPPED GREEK SALAD IN A JAR

Chopped Greek Salad in a Jar image

We translated this Mediterranean-inspired favorite from Jenn Tidwell of Fair Oaks, California, into a layered lunch beauty. You'll get some crunch, a bit of tang and a lot of amazing. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup pepperoncini juice
1/4 cup extra virgin olive oil
1/4 cup minced fresh basil
2 tablespoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup finely chopped pepperoncini
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 celery ribs, sliced
1/2 cup Greek olives
1 medium tomato, chopped
1/2 cup crumbled feta cheese
8 cups chopped romaine

Steps:

In a small bowl, whisk the first 6 ingredients. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: olive oil mixture, pepperoncini, garbanzo beans, celery, Greek olives, tomato, feta and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

Nutrition Facts : Calories 332 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 795mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 8g fiber), Protein 9g protein.