Eddie Jackson's Mason Jar Salad and Salad Dressing

Total Time:
20 min
20 min

1 serving, plus additional dressing

  • Eddie's Salad Dressing:
  • 1 cup fresh parsley leaves, roughly chopped (about 1 small bunch)
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 10 large leaves fresh basil
  • Few sprigs fresh oregano, leaves picked
  • Few sprigs fresh tarragon, leaves picked
  • 2 medium cloves garlic
  • Kosher salt and freshly ground black pepper
  • Mason Jar Salad:
  • 8 ounces skinless roast chicken breast, cubed
  • 1/4 cup garbanzo beans
  • 1/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced zucchini
  • 1/4 cup grated carrot
  • 1/4 cup thinly sliced English cucumber
  • 1/4 cup thinly sliced red bell pepper
  • 1/4 cup pumpkin seeds
  • 1/4 cup crumbled feta cheese
  • 1/2 cup thinly cut red leaf lettuce
  • 1/2 cup thinly cut kale
  • Special equipment: a 16-ounce mason jar

  • For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.

  • For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.

  • To serve, flip over on a bowl or plate, mix everything together and dig in.

Cook's Note: I used a mandolin to thinly slice the ingredients, but you can also use a sharp knife.

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