These salad jars are portable, pretty, and easy to make. Made with fresh spinach, juicy cherry tomatoes, perfectly boiled little potatoes, black olives, tangy capers, and hard-boiled eggs topped with a lemony vinaigrette dressing.
Equipment
- Large pot
- Small food processor or blender
- Two medium to large sized jars (at least 12 ounces)
Dressing:
- 2 garlic cloves, roaste
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp lemon juice
- 1 Tbsp honey
- 1 pinch salt
- 1 pinch pepper
Salad:
- 20 Little Potatoes, halved
- 3 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 2 Tbsp capers
- 1/2 cup pitted Kalamata olives
- 4 hard boiled eggs, halved
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Instructions
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Step 1
Prepare the potatoes by heating a large pot of water over high heat. Bring the water to a boil and add in the halved potatoes. Boil the potatoes for 15 minutes or until fork tender, then drain and set aside to cool.
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Step 2
Next, prepare the dressing. In a small food processor or blender add in the dressing ingredients and blend until smooth and emulsified. Set aside.
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Step 3
Prepare the jars. Using two medium to large sized jars (at least 12 ounces) layer in the spinach, tomatoes, olives, cooled cooked potatoes, hard boiled egg halves, and capers.
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Step 4
Refrigerate the salad jars and keep the dressing on the side until ready to serve.
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Step 5
Once serving, divide the dressing between each jar, give the jars a good shake to distribute the dressing and enjoy!
