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Red, White, and Blue Feta Salad Jars
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!
Prep Time: 10 minutes
Cooking Time: 0 minutes
Serves: 6
Yield: 6; 16-ounce jars
Ingredients
- 2 (5-ounce) containers Frigo® Crumbled Feta Cheese, divided
- ½ cup Frigo® Whole Milk Ricotta
- ¼ cup mayonnaise
- ¼ cup red wine vinegar
- 3 cloves fresh garlic
- 3 scallions, greens removed
- ¼ cup black olives, quartered
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 (16-ounce) jar pickled small whole baby beets
- 1 pint cherry tomatoes, halved
- 1/4 cup loose-packed fresh mint, chopped fine
- 1 (5-ounce) container baby spinach, long stems removed
- 1 fresh blueberries
- 2 petite cucumbers, sliced
Directions
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!
