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Mediterranean Shrimp Salad in a Jar

This Greek salad to go is packed with so much freshness, it instantly brightens up your day. Just layer it all in a jar and pack it up—then serve and enjoy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 3/4 cup uncooked orzo pasta
  • 3/4 cup Greek vinaigrette
  • 1/2 cup minced fresh parsley
  • 1/3 cup chopped fresh dill
  • 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
  • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 small red onion, thinly sliced
  • 1/2 cup pitted Greek olives, sliced
  • 1/2 cup crumbled feta cheese
  • 8 cups fresh arugula

Directions

  • Cook orzo according to package directions. Drain; rinse with cold water and drain well. Combine orzo with Greek vinaigrette and herbs.
  • In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: orzo mixture, shrimp, artichokes, red pepper, green pepper, red onion, Greek olives, feta cheese and arugula. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts
1 serving: 548 calories, 26g fat (5g saturated fat), 137mg cholesterol, 1287mg sodium, 47g carbohydrate (5g sugars, 4g fiber), 29g protein.

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