4 Servings
2 Cup, chopped Kale
2 Cup Spinach
4 Tbsp, drained Capers
1 Cup cherry tomatoes Cherry Tomatoes
1/2 Cup, chopped Onions
4 Oz Feta Cheese
1 Cup Olives
1 Cloves, minced Garlic
1/2 Tsp Salt
1/4 Cup Red Wine Vinegar
2 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1/2 Cup Olive Oil
1 Tsp, ground Oregano
1 Tsp, ground Basil
1/2 Tsp Onion Powder
1/2 Tsp, ground Pepper
Layer the salad ingredients in jars, quantities to taste.
Chop the garlic, add half the salt, and smash with the side of knife, then gather garlic/salt together and chop some more until it forms a paste.
Put vinegar, lemon juice, and mustard in a food processor.
Turn on low and slowly add olive oil to emulsify.
Add garlic paste, oregano, basil, onion powder, and pepper.
Pulse a few times more to incorporate.
(This can be done by hand in a large bowl, adding the olive oil slowly while whisking vigorously to emulsify).
When ready to eat, pour salad out from jar onto a plate, drizzle over dressing.
Toss to coat and enjoy!
