Salad Grinder Jars
Ingredients
- Mayonnaise¼ cups
- Greek yoghurt¼ cups
- Red wine vinegar2 tbsp
- Dijon mustard1 ½ tsp
- Basil · dried, chopped1 tsp + ½ cups
- Oregano · dried1 tsp
- Garlic powder½ tsp
- Onion powder¼ tsp
- Rosemary · dried¼ tsp
- Chili flake · dried flakes¼ tsp
- Salt¼ tsp
- Black pepper · ground¼ tsp
- Pepperoncini · drained chopped sliced¼ cups + 2 tbsp
- Cherry tomato · halved1 ½ cups
- Red onion · diced¼ cups + 2 tbsp
- Cucumber · chopped1 cup
- Deli turkey · chopped1 ½ cups
- Salami · thinly sliced¾ cups
- Mozzarella cheese · quartered¾ cups
- Provolone cheese · cubed¾ cups
- Parmesan cheese · shredded¼ cups + 2 tbsp
- Spinach · shredded1 ½ cups
- Iceberg lettuce · shredded3 ¾ cups
- Crouton¾ cups
- Grinder Salad Dressing
Instructions
- Make the dressing: whisk all the dressing ingredients in a small bowl until smooth. Adjust vinegar or mustard for tanginess, and salt and pepper if desired.
- Put 3½ tablespoons of dressing in the bottom of each jar.
- Layer in this order: 2 tablespoons pepperoncini, ½ cup tomatoes, 2 tablespoons red onion, ⅓ cup cucumber, ½ cup turkey, ¼ cup salami, ¼ cup mozzarella, ¼ cup Provolone, 2 tablespoons Parmesan, ½ cup spinach, 2 tablespoons basil, 1¼ cups lettuce and ¼ cup croutons.
- Seal the jars and refrigerate for up to 3 days.
- To serve, shake the jar to coat the salad, or pour into a bowl and toss.
Summarized from Tasty's video. Watch it for the details.
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OnionCheeseTomatoParmesan cheeseYoghurtRed onionMozzarella cheeseCucumber
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