Thursday, 27 August 2015 14:34

Layered Tabbouleh Salad in a Jar

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I love my Mason jars for everything from storing grains in my pantry to shaking my homemade flavoured water. But by far one of our most favorite ways to use my quart-sized canning jars is to pack them with salads. Yes, that's right, leafy green salads. Dressing goes on the bottom, veggies and other salad goodies get piled on top. Everything stays separate and dressing-free until you toss the salad together in the bowl — never eat another soggy lunch salad again. Even better, these salads last for days in the fridge so we can make a week's worth of lunches ahead of time.



1/2 cup of balsamic vinaigrette (see recipe below)

1 cup of bulgar, quinoa or brown rice

1/2 cup of fresh mint, chopped

1/2 cup of parsley, chopped

2 cups of tomatoes, finely chopped

2 cups of cucumber, finely chopped

1/4 cup of onions, finely chopped

1/4 of feta cheese, finely crumbled



1. Cook your bulger, quinoa or rice according to package direction. Cool completely.  Combine mint and parsley.

2. In 4 (2 cup) Mason jars, layer bulgur, mint-parsley mixture, tomato, cucumber, red onion and feta. Pour 2 tbsp vinaigrette into each jar. Seal with lids; refrigerate for 1 to 2 hours or until well chilled.


Homemade Vinaigrette



1/3 cup olive oil

2 T balsamic vinegar

1/2 T red wine vinegar

1 clove garlic minced or pressed

1/4 scant tsp ground mustard

1 T lemon juice



Whisk all the ingredients together. That’s it.



Last modified on Thursday, 27 August 2015 15:17
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