Middle Eastern Seven Layer Salad in a Jar

Recipe

16 INGREDIENTS • 9 STEPS • 35MINS

Middle Eastern Seven Layer Salad in a Jar

4

2 ratings

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

Middle Eastern Seven Layer Salad in a Jar

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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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

35MINS

Total Time

$8.98

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 cups

Quinoa, rinsed

or Any Color but Red or Black is Especially Stunning

5 cups

Water

1 tsp

to taste

to taste

Freshly Ground Black Pepper

1

Medium Iceberg Lettuce, thinly sliced

or Romaine Lettuce

4 cups

Fresh Herbs

or e.g. Mint and Dill

1 bunch

Radish, thinly sliced

3 1/2 cups

Seedless Cucumbers, cut

1/2 tsp

Cumin Seeds

1/2 tsp

Whole Coriander Seeds

1/2 tsp

2 cups

Plain Greek Yogurt

1/2 cup

Mayonnaise

1

Lemon, juiced

2 Tbsp juice per 4 servings

2 Tbsp

White Wine Vinegar

Nutrition Per Serving

VIEW ALL

Calories

711

Fat

34.9 g

Protein

28.0 g

Carbs

73.5 g

Middle Eastern Seven Layer Salad in a Jar

Save

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

Cooking InstructionsHide images

step 1

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.

step 2

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

step 3

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