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Garden Veggie Mason Jar Salad with Homemade Dressing

Make ahead vegan, Mason jar salad
Pin Recipe
Servings 6 quart-sized mason jars

Ingredients
  

Basic Balsamic Dressing

  • 2/3 cup extra virgin olive oil
  • 1/3 cup good balsamic vinegar
  • 2 tbsp Dijon mustard
  • 2 tsp fresh oregano leaves
  • 3 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • salt and pepper to taste

Salad Ingredients

  • 2 med English cucumbers, chopped
  • 2 lg bell peppers, seeded, chopped
  • 115 oz can chickpeas, rinsed, drained
  • 1 cup cherry or grape tomatoes, cut in half
  • 2 heads Romaine lettuce, chopped
  • 1/2 cup fresh parsley leaves, chopped
  • 1/2 cup fresh basil leaves, chopped

Instructions
 

  • To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and maple syrup 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 and enjoy!