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Mediterranean salad in a jar
2023-05-29
https://www.metro.ca/userfiles/image/recipes/salade-mediterraneenne-pot-12140.jpg
PT40M
PT00M
PT40M
Express Pickled Onion :In a bowl, pour the water and vinegar. Add the onion
and marinate for at least 15 minutes. (It can also be prepared the day before).Maple and herb vinaigretteIn a small bowl, using a whisk, combine all the ingredients for the dressing. Set aside.Salad :In 4 to 6 large airtight glass jars, assemble the salad by dividing, in order, the dressing, plant-based feta, legumes, cucumber, quinoa, cherry tomatoes, olives, pickled onion, parsley and lettuce. Refrigerate until ready to serve.When ready to eat, shake each jar lightly with the lid closed to distribute the dressing. Serve in bowls or eat directly from the jars.* Food yeast - also known as Red Star yeast - provides the cheesy taste you're looking for.
It should not be confused with the quick-rise yeast that makes bread rise! It is increasingly available at grocery stores in the organic or natural products section, or in natural food stores.** 1 cup (250 ml) of raw quinoa makes about 3 cups (750 ml) of cooked quinoa.Good to know :
Putting the feta cheese in the bottom of the jar to soak in the dressing gives it more taste. Note that plant-based feta is a little milder and less salty than its dairy counterpart.Source : K pour Katrine
4-6
4
3
5
3
Express pickled onion:
1/3 cup (80 mL) water
1/3 cup (80 mL) white vinegar
1 cup (250 mL) minced red onion
Maple and Herbs Vinaigrette:
1/2 cup (125 mL) Lemon juice
1/2 cup (125 mL) orange juice
1/2 cup (125 mL) Olive oil
1/4 cup (60 mL) Maple syrup
1 tablespoon (15 mL) food yeast *
1 Clove garlic, minced
1 tablespoon (15 mL) Chopped fresh dill
2 teaspoons (10 mL) Chopped fresh mint ciselée
2 teaspoons (10 mL) old-fashioned mustard
3/4 teaspoon (3,75 mL) salt
1/4 teaspoon (1,25 mL) dried oregano
1/4 teaspoon (1,25 mL) ground cumin
Pepper, to taste
salad:
200 g 1 pack of plant-based feta cheese in small cubes
1 can (540 mL) of legumes, any style, well rinsed and drained
1 English cucumber, diced
2 teaspoons (500 mL) Cooked White Quinoa **
2 tablespoons (500 mL) Halved cherry tomatoes
3/4 cup (180 mL) Pitted kalamata olives
3/4 cup (180 mL) Coarsely chopped fresh parsley
3 tablespoons (750 mL) Minced romaine lettuce
Mediterranean salad in a jar
4-6
Main course
0:40
Preparation
0:00
COOKING
0:40
TOTAL TIME
Ingredients
-
Express pickled onion:
-
1/3 cup
(80 mL)water
-
1/3 cup
(80 mL)white vinegar
-
1 cup
(250 mL)minced red onion
-
Maple and Herbs Vinaigrette:
-
1/2 cup
(125 mL)Lemon juice
-
1/2 cup
(125 mL)orange juice
-
1/2 cup
(125 mL)Olive oil
-
1/4 cup
(60 mL)Maple syrup
-
1 tablespoon
(15 mL)food yeast *
-
1
Clove garlic, minced
-
1 tablespoon
(15 mL)Chopped fresh dill
-
2 teaspoons
(10 mL)Chopped fresh mint ciselée
-
2 teaspoons
(10 mL)old-fashioned mustard
-
3/4 teaspoon
(3,75 mL)salt
-
1/4 teaspoon
(1,25 mL)dried oregano
-
1/4 teaspoon
(1,25 mL)ground cumin
-
Pepper, to taste
-
salad:
-
200 g
1 pack of plant-based feta cheese in small cubes
-
1 can
(540 mL)of legumes, any style, well rinsed and drained
-
1
English cucumber, diced
-
2 teaspoons
(500 mL)Cooked White Quinoa **
-
2 tablespoons
(500 mL)Halved cherry tomatoes
-
3/4 cup
(180 mL)Pitted kalamata olives
-
3/4 cup
(180 mL)Coarsely chopped fresh parsley
-
3 tablespoons
(750 mL)Minced romaine lettuce
Preparation
Express Pickled Onion :
In a bowl, pour the water and vinegar. Add the onion and marinate for at least 15 minutes. (It can also be prepared the day before).
Maple and herb vinaigrette
In a small bowl, using a whisk, combine all the ingredients for the dressing. Set aside.
Salad :
In 4 to 6 large airtight glass jars, assemble the salad by dividing, in order, the dressing, plant-based feta, legumes, cucumber, quinoa, cherry tomatoes, olives, pickled onion, parsley and lettuce. Refrigerate until ready to serve.
When ready to eat, shake each jar lightly with the lid closed to distribute the dressing. Serve in bowls or eat directly from the jars.
* Food yeast - also known as Red Star yeast - provides the cheesy taste you're looking for. It should not be confused with the quick-rise yeast that makes bread rise! It is increasingly available at grocery stores in the organic or natural products section, or in natural food stores.
** 1 cup (250 ml) of raw quinoa makes about 3 cups (750 ml) of cooked quinoa.
Good to know : Putting the feta cheese in the bottom of the jar to soak in the dressing gives it more taste. Note that plant-based feta is a little milder and less salty than its dairy counterpart.
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
