Italian Chopped Salad in a Jar {with Creamy Caesar Dressing}
Yield: 6 jars of salad and 1-1/8 cup dressing
If you like Caesar dressing, I beg you to give this super flavorful one a try.
Ingredients
- for the creamy Caesar dressing:
- ⅓ c. Greek yogurt
- ⅓ c. mayonnaise
- 6 anchovy fillets minced
- 4 large garlic cloves minced
- ⅓ c. grated Parmesan cheese
- 2 T. white wine vinegar
- 1 T. extra virgin olive oil
- 1 tsp. Dijon whole grain mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. Frank’s RedHot sauce
- kosher salt and freshly ground black pepper to taste
- for the Italian chopped salad:
- 1 15- oz. can garbanzo beans chickpeas, rinsed and drained
- 2 c. shredded carrots
- 2 c. halved cherry tomatoes
- ½ c. rough chopped kalamata olives
- 6 c. chopped romaine lettuce
- ⅓ c. rough chopped Italian parsley
- 1 c. packed baby arugula
- ¼ c. toasted pine nuts
- shaved Parmesan cheese and freshly ground black pepper for topping the salad
- ½ lemon cut 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.
Nutrition Information:
Serving: 1 Calories: 418kcal Carbohydrates: 31g Protein: 17g Fat: 27g Saturated Fat: 6g Polyunsaturated Fat: 18g Cholesterol: 28mg Sodium: 1029mg Fiber: 9g Sugar: 8g
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.