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Salad in a Jar with Feta and Dill Greek Yogurt Dressing

Salad in a Jar with Feta and Dill Greek Yogurt Dressing

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.
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 155kcal

Equipment

  • 4 Wide Mouth Ball Canning Jars

Ingredients

For the Dressing:

  • 1/2 cup Stonyfield Greek Plain Yogurt
  • 1/4 cup 1% milk
  • 1 teaspoon dried dill
  • 2 tablespoons feta
  • 1 teaspoon onion flakes
  • Dash of garlic powder and black pepper

For the Salad:

  • 2 heads of romaine chopped
  • 4 peporicni's
  • 16 grape tomatoes
  • 1/4 cup feta crumbled
  • 1 cup cooked rotisserie chicken divided
  • 1 cup sliced carrots

Instructions

For the Dressing:

  • In a Ball Canning 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.

For the salad in a jar:

  • Divide the chopped romaine lettuce between the four Wide Mouth Ball Canning Jars. Then add in 1 peperoncini to each jar, followed by grape tomatoes (divided immediately), crumbled feta and cooked rotisserie chicken.
  • Then make a barrier between the salad and the lid with the sliced carrots. Lastly, pour salad dressing on top. Seal the lid tightly and flip over the salad dressing is on the bottom of the lid. Store for up to 2 days in the refrigerator.
  • Once your ready to eat, you can either pour the salad onto a plate or shake the Ball Canning Jar so that the dressing evenly disperses throughout the salad and then enjoy inside the Ball Canning Jar.

Nutrition

Calories: 155kcal | Carbohydrates: 10g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 342mg | Potassium: 483mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7285IU | Vitamin C: 21mg | Calcium: 168mg | Iron: 1mg
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