Name: Middle Eastern Seven Layer Salad in a Jar
Total time: PT2100.0S
Yield: 4
Ingredients: 2 cup Quinoa; 5 cup Water; 1 teaspoon Salt; to taste Kosher Salt; to taste Freshly Ground Black Pepper; 1 Iceberg Lettuce; 4 cup Fresh Herbs; 1 bunch Radish; 1 pound Seedless Cucumber; 1/2 teaspoon Cumin Seeds; 1/2 teaspoon Whole Coriander Seeds; 1/2 teaspoon Mustard Seeds; 2 cup Plain Greek Yogurt; 1/2 cup Mayonnaise; 1 Lemon; 2 tablespoon White Wine Vinegar

This beautiful Middle Eastern Seven Layer Salad Recipe is adapted from Kristin Donnelly's Modern Potluck. The recipe will yield 4 quart jars.

Intermediate

Middle Eastern Seven Layer Salad in a Jar

calories

total_fat

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total_carbohydrate

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Quinoa

Water

Salt

teaspoon

Kosher Salt

to taste

Freshly Ground Black Pepper

Iceberg Lettuce

Fresh Herbs

Radish

bunch

Seedless Cucumber

pound

Cumin Seeds

Whole Coriander Seeds

Mustard Seeds

Plain Greek Yogurt

Mayonnaise

Lemon

White Wine Vinegar

tablespoon

Fridge

Stove

For the salad, in a large heavy pot, cover the {@0:} with {@1:}, add {@2:} and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed for 18 to 20 minutes.

For the salad, in a large heavy pot, cover the Quinoa (2 cup) [rinsed] with Water (5 cup), add Salt (1 teaspoon) and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed for 18 to 20 minutes.

For the salad, in a large heavy pot, cover the Quinoa (2 cups) with Water (5 cups), add Salt (1 tsp) and bring to a boil. Cover and simmer over medium-low heat until the quinoa is tender and the water is absorbed for 18 to 20 minutes.

Uncover the pot, top with a clean kitchen towel, and close the pot again; let stand 5 minutes.

Spread the hot quinoa on a platter or baking sheet and let cool to room temperature.

In a very large clear plastic serving bowl, spread the {@1:} in a single layer and season lightly with {@3:} and {@0:}. Arrange {@2:} on top, followed by quinoa.

In a very large clear plastic serving bowl, spread the Iceberg Lettuce (1 N/A) [thinly sliced] in a single layer and season lightly with Kosher Salt ( to taste) and Freshly Ground Black Pepper ( to taste). Arrange Fresh Herbs (4 cup) on top, followed by quinoa.

In a very large clear plastic serving bowl, spread the Iceberg Lettuce (1) in a single layer and season lightly with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Arrange Fresh Herbs (4 cups) on top, followed by quinoa.

Spread the {@1:} on top, followed by the {@0:} pushing them toward the edge of the bowl if you don't have enough of each vegetable to form a complete layer.

Spread the Radish (1 bunch) [thinly sliced] on top, followed by the Seedless Cucumber (1 pound) [cut] pushing them toward the edge of the bowl if you don't have enough of each vegetable to form a complete layer.

Spread the Radish (1 bunch) on top, followed by the Seedless Cucumber (1 lb) pushing them toward the edge of the bowl if you don't have enough of each vegetable to form a complete layer.

For the dressing, in a dry skillet, toast the {@2:}, {@0:}, and {@1:} on moderate heat until fragrant, about a minute.

For the dressing, in a dry skillet, toast the Cumin Seeds (1/2 teaspoon), Whole Coriander Seeds (1/2 teaspoon), and Mustard Seeds (1/2 teaspoon) on moderate heat until fragrant, about a minute.

For the dressing, in a dry skillet, toast the Cumin Seeds (1/2 tsp), Whole Coriander Seeds (1/2 tsp), and Mustard Seeds (1/2 tsp) on moderate heat until fragrant, about a minute.

Transfer to a mortar or bowl. Use a pestle or an ice cream scoop to lightly crush the spices.

In a medium mixing bowl, whisk the {@1:} with the {@2:}, the juice from {@3:} and {@0:}. Season with salt.

In a medium mixing bowl, whisk the Plain Greek Yogurt (2 cup) with the Mayonnaise (1/2 cup), the juice from Lemon (1 N/A) [juiced] and White Wine Vinegar (2 tablespoon). Season with salt.

In a medium mixing bowl, whisk the Plain Greek Yogurt (2 cups) with the Mayonnaise (1/2 cup), the juice from Lemon (1) and White Wine Vinegar (2 Tbsp). Season with salt.

Spread the dressing over the salad, sprinkle with the spices, and refrigerate for at least 1 hour before serving. Serve and enjoy!

Middle Eastern Seven Layer Salad in a Jar

4.0

35MINS

$8.98

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions