This beautiful Middle Eastern Seven Layer Salad Recipe is adapted from Kristin Donnelly's
Modern Potluck. I changed a few things to the recipe as printed: I reduced the mayo in the dressing from 1 cup to 1/2 cup and added some minced garlic. You can also make it with entirely Greek yogurt if you're a mayo phobe. I didn't have coriander seeds, so I doubled up on the yellow mustard seeds. And, of course, instead of serving this in one big clear container, I assembled it in jars!
See below for my notes on how to scale this for jars versus one bit container.
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
To make this salad in a jar, simply follow the instructions above. The recipe will yield 4 quart jars. This is a large portion and will allow you to leave some room in the top so you can easily mix it up when you're ready to eat. Unfortunately, I only had 4 pint jars, so I halved the recipe. The portions were perfect for four lunch-sized portions for the week, but required that you compress the lettuce as much as possible to make room for all 7 layers. I found a whisk helpful for pushing down each layer. Shredded rotisserie chicken would be an amazing additional layer if you want more protein!