Courgetti, Farro & Mozarella Salad by Rachel Cooks
This salad looks really easy to prepare and is full of goodness.
Artichoke & Tortellini Salad by Organize Yourself Skinny
A nutrious mix that is also a fantastic way to use artichoke.
Mexican Chickpea Salad with Chilli-Lime Dressing by Back To Her Roots
If you love spicy food and mexican flavours, this is the mason salad jar for you!
Guacamole Mason Jar Salad by Popsugar
A simple salad with a spicy kick that will satisfy your cravings for chips and dips!
Carrot Noodle Salad with Sweet Chilli Vinaigrette by Nosh & Nourish
A delicious asian style salad including hemp seeds, which are packed with nutrion.
Greek Mason Jar Salad by Cinnamon Spice & Everything Nice
I adore greek food and this is making my mouth water!
Apple & Walnut Salad by Eat Within Your Means
This crunchy salad is full of textures and flavours and makes me think of summer.
Egg Salad by Make and Takes
A simple but tasty mix of egg salad and leafy greens.
Rainbow Salad with Avocado Hummus by Oh My Veggies
This super healthy salad is also vegan friendly and the avocado hummus sounds heavenly!
And finally… Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing by me! Writing this blog post really inspired me to try out my first mason salad jar recipe. I combined some of my favourite salad ingredients to make a delicious lunch to take to work. I adore giant cous cous and feta is one of my favourite cheeses to have in salad. I found raspberry balsamic in Holland & Barrett and have loved it ever since, it still has that vinegar tang, but with a fruity hint. Give it a try!
I am entering this into No Croutons Required which is hosted by Lisa’s Kitchen and the theme is veggie recipes.
And into Meat Free Mondays hosted by Tinned Tomatoes.
And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.
And into Tasty Tuesdays hosted by Honest Mum.
Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing
- 60 g Giant Cous Cous
- 50 g Chickpeas
- 45 g Feta
- 6-8 Plum tomatoes
- 1 Sweet Gem Lettuce
- 1 1/2 tbsp Raspberry balsamic vinegar
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1 tsp Honey
Cook the giant cous cous according to the packet instructions. Allow to cool fully
To make the dressing, mix the ingredients together well. You may like more honey, salt or vinegar depending on your personal taste so adjust the quantities to your own preference
Mix the chickpeas into the giant cous cous and add the mixture into the mason jar. (If you are using a jar without a separate dressing container, add the dressing at this point)
Layer the feta, then cherry tomatoes, then lettuce
When ready to eat, pour in the dressing, shake the jar, and pour out onto a plate and dig in!