Chopped Salad
in a Jar




Ready In:




Good For:


About this Recipe

A fresh colorful salad with creamy Caesar dressing. And layered it all up in a jar, for convenience and fun!


  • 1 can chickpeas, rinsed and drained
  • 2 cups shredded carrots
  • 2 cups halved cherry tomatoes
  • 1/2 cups rough chopped black olives
  • 6 cups chopped romaine lettuce
  • 1/3 cups rough chopped Italian parsley
  • 1/4 cups toasted pine nuts freshly ground black pepper, for topping the salad
  • 1/2 lemon, cut into 6 wedges, for sprinkling over the salad
  • 1 cup American Kitchen® Caesar Salad Dressing
  • Wash and dry 6 pint size jars.
  • Divide garbanzo beans evenly between the jars.
  • To each jar, spoon 2 tablespoons American Kitchen® Caesar
    dressing over the beans.
  • It’s important to make this your first layer, so the dressing doesn’t make the lettuces soggy.
  • Next divide the shredded carrots evenly between the jars, followed by the cherry tomatoes, and then the olives.
  • Divide the lettuce and parsley evenly between the jars, compacting the layer enough to leave 1” of headspace in the jars.
  • Top with pine nuts and freshly ground black pepper. Serve immediately, or cover individual jars with lids and refrigerate until ready to eat. Serve each salad with a fresh slice of lemon, to squeeze over the top right before eating. This salad can be made several hours before serving.
  • Cooking & preparation time shown is Minutes.

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