Chopped Greek Salad in a Jar

Name: Chopped Greek Salad in a Jar
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
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

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

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

Directions

In a small bowl, whisk the first six 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.

Health Tip: The Greek olives and feta cheese add not just flavor, but a lot of fat and sodium, too. Leave them out and save 7g fat and over 400mg sodium per serving.