HH Greek Salad
By: Kristi Goode
Dressing: 1/4 cup olive oil 1/4 cup balsamic vinegar or more to taste 1/4 cup mayonnaise 1 teaspoon Dijon mustard 1 clove garlic, minced Kosher salt and freshly ground black pepper 1 cup warm water Salad: 3 to 4 canned halved artichoke hearts, drained 1/2 cucumber, cut into chunks 1/4 cup pitted kalamata olives, roughly chopped 1/2 cup halved red grape tomatoes 1/4 cup feta cheese chunks 1/2 cup rinsed and drained canned chickpeas 1/2 head romaine lettuce, chopped
1. In a large bowl or mason jar, add the oil, vinegar, mayonnaise, mustard, garlic and a pinch of salt and pepper. Mix the ingredients in the bowl with a whisk or Add to a mason jar and shake well until all blended.
2. Using a 1-quart wide-mouth mason jar, layer: 1/4 cup of the dressing, the artichoke hearts, cucumber, olives, tomatoes, feta and chickpeas. Top with the chopped lettuce. Put the lid on the jar and store in the fridge for up to 2 days. Shake and eat straight from the jar!