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1/3 cup chickpeas (3 Tablespoons on the bottom and 1 Tablespoon on the top)
1 sliced hard boiled (omit egg for vegan option)
1 cup shredded/chopped Brussels sprouts and/or romaine lettuce
2 Tablespoons to 1/4 cup crumbled feta (omit for vegan option or use vegan cheese of choice)
2 Tablespoons diced celery rib
sliced apple or 1/4 c diced apple
fresh torn herbs like parsley and/or lemon slices
2 Tablespoons Mariani's Nuts and Cherries Salad Toppers
Italian or Mustard Dressing, or dressing of choice
1. Assemble the salad in large mason jars (24-28 ounces) in order of layers listed from bottom of jar to top.
2. Save the dressing to the side until right before eating. When ready to eat, drizzle dressing on top, close the lid and shake. Eat from the jar or pour into a bowl and enjoy.
3. Make Ahead Tip – The salad can be made 2 days ahead (without dressing) and stored in the fridge.
4. Storage – To keep sliced produce fresh, add a splash of lemon juice or add sliced lemon to the salad jars! Place them either in-between ingredients or on top.