Italian Chopped Salad in a Jar {with Creamy Caesar Dressing}
5 Stars (1 Review)
Yield: 6jars of salad and 1-1/8 cup dressing
prep time: 20 minutesmins
total time: 20 minutesmins
If you like Caesar dressing, I beg you to give this super flavorful one a try.
Ingredients
for the creamy Caesar dressing:
⅓c.Greek yogurt
⅓c.mayonnaise
6anchovy filletsminced
4large garlic clovesminced
⅓c.grated Parmesan cheese
2T.white wine vinegar
1T.extra virgin olive oil
1tsp.Dijon whole grain mustard
1tsp.Worcestershire sauce
1tsp.Frank’s RedHot sauce
kosher salt and freshly ground black pepperto taste
for the Italian chopped salad:
1 15-oz.can garbanzo beanschickpeas, rinsed and drained
2c.shredded carrots
2c.halved cherry tomatoes
½c.rough chopped kalamata olives
6c.chopped romaine lettuce
⅓c.rough chopped Italian parsley
1c.packed baby arugula
¼c.toasted pine nuts
shaved Parmesan cheese and freshly ground black pepperfor topping the salad
½lemoncut into 6 wedges, for sprinkling over the salad
Instructions
for the creamy Caesar dressing:
Combine all ingredients in a blender and blitz until smooth and creamy. Or place ingredients in a small bowl and use an immersion blender to combine.
Refrigerate until ready to use.
for the Italian chopped salad:
Wash and dry 6 pint size jars. Divide garbanzo beans evenly between the jars. To each jar, spoon 2 tablespoons prepared creamy Caesar dressing over the beans. It's important to make this your first layer, so the dressing doesn't make the lettuces soggy.
Next divide the shredded carrots evenly between the jars, followed by the cherry tomatoes, and then the kalamata olives. Divide the lettuce and parsley evenly between the jars, compacting the layer enough to leave 1'' of headspace in the jars. Top with baby arugula, followed by pine nuts, shaved Parmesan, and freshly ground black pepper. Serve immediately, or cover individual jars with lids and refrigerate until ready to eat.
To serve, provide a dinner plate for each jar, to pour the jar of salad out onto. This will allow for everything to mingle together and distribute, for a variety of flavors and textures in each bite. Serve each salad with a fresh slice of lemon, to squeeze over the top right before eating. This salad can be made several hours before serving.
Notes
Inspired by Aggie’s love of salads, beans, and anchovies. And a beautiful layered salad in a jar that I enjoyed on a trip to Carmel Valley Ranch as a guest of Dole Salads.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.