Chef Emily Ellyn’s Red, White, and Blue Feta Salad Jars are a healthy and colorful side perfect for barbecues, picnics, and Fourth of July parties. Served with a delicious tangy Feta dressing that knocks it out of the park!
Cooking Time: 0 minutes
Yield: 6; 16-ounce jars
In a small food processor or blender, make a feta dressing by blending one (5-ounce) container Frigo® Crumbled Feta Cheese, Frigo® Whole Milk Ricotta, mayonnaise, red wine vinegar, garlic, and scallions until smooth. Then add black olives, dried oregano, and freshly ground black pepper until just mixed.
Line up your pint jars and start layering in your red, white, and blue salad ingredients. First, layer pickled beets and cherry tomato halves. Then, follow with a hearty pinch of mint, a thin layer of baby spinach, 2 tablespoons of feta dressing, blueberries, sliced cucumbers, and a thin layer of baby spinach. Finally, top with Frigo® Crumbled Feta Cheese.
Packing for a picnic? Be sure to place the jar lids on top, and pack forks, napkins, and extra dressing for guests to enjoy!