Gluten Free Garden Veggie Mason Jar Salad with Homemade Dressing

Gluten Free Garden Veggie Mason Jar Salad with Homemade Dressing

The beauty of Mason jar salads is they offer the perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy gluten free weeknight dinner.

The key to success with Mason jar salads is the order you add your ingredients. Always add the dressing first, followed by harder vegetables that won’t break down from the dressing. Next, add softer, more tender vegetables and legumes. Last, but not least, add green leafy vegetables and fresh herbs on top so they don’t get all soggy from the dressing.

You can experiment and use any combination of ingredients you prefer. This vegetarian version is filled with fresh garden goodies, but don’t hesitate to add your own touch in the form of cooked chicken or beef, rice, quinoa, beans, and/or your favorite types of cheese. Just be sure to add the softer ingredients toward the top to keep them nice and fresh!

Prep time: 30 minutes
Cook time: n/a
Serves: 6

Special Equipment:

6 quart-sized mason jars

Basic Balsamic Dressing:

2/3 c. extra virgin olive oil
1/3 c. good balsamic vinegar
2 T. Dijon mustard
2 t. fresh oregano leaves
3 T. fresh lime juice
1 T. honey
Sea salt and black pepper, to taste

Salad Ingredients:

2 medium English cucumbers, chopped
2 large bell peppers, seeded, chopped 115-oz. can chickpeas, rinsed, drained
1 c. cherry or grape tomatoes, cut in half
2 heads Romaine lettuce, chopped
½ c. fresh parsley leaves, chopped
½ c. fresh basil leaves, chopped

Directions:

To prepare the dressing, whisk the olive oil, balsamic vinegar, mustard, lime juice, and honey together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired. Set aside.

Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.

Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.

Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days. To serve, remove from refrigerator and pour each jar into a salad bowl.

Enjoy!

Kathy

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Who doesn’t love mason jars! I do a ton of canning and have tons of mason jars around my house!! I started canning when I was a little girl with my mom and sister. We would make apple pie filling, pickles, cowboy candy, pretty much anything that came out of our garden and that we could stick into a mason jar. We did several batches and would make gift baskets to hand out as presents around Christmas time. To this day I still love to can and have a stash of all kinds of goodies in my cabinets. These jars are so versatile and not only good for canning but perfect for decorations, food prep (like the recipe above), and so much more! If you don’t have any yet click on the link and snag some for your kitchen the possibilities are endless!

For a High Quality Balsamic Vinegar you need to try the Due Vittorie Oro Balsamic Vinegar. This balsamic vinegar is used my many chefs including Gordon Ramsay and is used in the show MasterChef numerous times. It is made in Modena, Italy and undergoes rigorous lab tests for quality and freshness to ensure a high quality product. Click on the link to give it a taste test!!