Salad in a Jar with Feta and Dill Greek Yogurt Dressing

I’m proud to partner with Stonyfield Organics this year. As always all opinions are my own.

I’m so excited about today’s post. I’ve been doing the whole salad in a jar thing for a few years now. I will prep a few at the beginning of the week and then I can grab and go. Whether it’s a play date or a busy day at my house and no time to make lunch. I even empty these onto salad plates for dinner some nights. Shhh don’t tell my husband that.

The beautiful thing about a salad in a jar is that all of the contents of the salad including the salad dressing are in the jar. My friends at Stonyfield have partnered with Ball Canning Jars to bring you some tasty recipes this month.

Of course I had to share my favorite homemade recipe for Feta and Dill Greek Yogurt dressing and a quick salad recipe to go in the Ball Canning Jar. The key to making sure that your lettuce is not soggy is to make multiple barriers and layer other ingredients. You’ll want the hardest ingredient at the top of the jar. In my case I almost always use sliced carrots. You can make a nice little barrier. For this salad I layered the salad first, then the peporicini (I dried it off good before adding it to the jar), followed by the chopped cooked rotisserie chicken, a little bit of crumbled feta cheese, grape tomatoes, and then the carrots. Then I poured the salad dressing on top.

I closed the jar and then flipped over the jar. This way I know that the dressing will stay on the bottom.

Typically my salads will stay super fresh in the refrigerator for 3-4 days although most of the time I’ve consumed them for both lunch and dinner before the ¾ day mark. So if your up for trying to simplify your life a little more I invite you to buy a package of Ball Canning Jars and Stonyfield yogurt and try my recipe for Salad in a Jar with Feta and Dill Greek Yogurt Dressing.

Greek Yogurt Dressing

Looking for a healthy and flavorful salad dressing? Look no further than Greek yogurt dressing! This creamy dressing is made with just a few simple ingredients, and it's perfect for drizzling on salads, sandwiches, or wraps.

5 from 1 vote

Print Pin Save Saved! Rate

Course: Salad

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 50kcal

Author: Katie

Equipment

• ▢
  Measuring Cups
• ▢
  Measuring Spoons
• ▢
  1 Whisk
• ▢
  1 Glass Container

Ingredients

For the Dressing:

• ▢ ½ cup Greek Plain Yogurt
• ▢ ¼ cup 1% milk
• ▢ 1 teaspoon dried dill
• ▢ 2 tablespoons feta
• ▢ 1 teaspoon onion flakes
• ▢ ⅕ teaspoon garlic powder
• ▢ ⅛ teaspoon black pepper

Instructions

• In a glass jar (or salad dressing container) combine all the salad dressing ingredients. Mix well until all the ingredients are combined.
• Seal tight and place in refrigerator until ready to add to salads.

Notes

You can also layer the salad the opposite way - with the dressing in the bottom of the jar, then carrots and the remaining ingredients. All depends on if you will forget to keep them upside down or are worried about leaks.

Nutrition

Serving: 2tablespoon | Calories: 50kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 113mg | Potassium: 95mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 0.2mg

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!