The mason jar salad obsession continues again this week. I love having a fridge full of salads! Fresh, healthy, yummy salads, that are ready to eat. This week my husbands suggested a vinaigrette dressing since the past weeks have been all about ranch and creamy poppy seed dressings. Luckily for us, we both said Greek salad when we thought about vinaigrette.
The layers of this salad were as follows:
home made Greek dressing (see below for recipe)
So simple, and you can of course change up the toppings depending on what you like. Greek salad often calls for green peppers, but since I don’t like them, and I made the salad jars, I leave them out. My husband and I both LOVE Kalamata olives, so I put a TON of them in, you can add only a few if you want…
Super Easy 2 second Greek Dressing (makes enough for a little more than 1 tbsp for 6 jars of salad, we like a lot of dressing, so feel free to adjust to your needs):
6 tbsp olive oil
2 tbsp red win vinegar
1/2 tsp salt
1/2 tsp dried oregano
pinch of pepper.
Mix everything together (I just whisk it in a bowl) and taste it! It should be a little strong, but will taste milder once on the salad.
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