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Eddie Jackson's Mason Jar Salad and Salad Dressing

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 serving, plus additional dressing
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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
  1. 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.
  2. 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.
  3. 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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