Mason Jar Salads with Parmesan Crisps
Ingredients
The dressing
-
1
tbsp
Non-fat Greek Yogurt
-
1
tsp
Dijon Mustard
-
2
tbsp
Olive Oil Mayonnaise
-
½
tsp
Worcestershire Sauce
-
2
tbsp
Parmesan cheese, grated
-
¼
tsp
Garlic Powder
-
¼
tsp
Onion Salt
-
a pinch
salt
-
½
tsp
Black Pepper (optional)
-
4
tbsp
water (to thin dressing)
The salad
-
4
cups
Romaine Leaves
-
⅓
cup
Sliced Almonds
-
⅓
cup
Parmesan cheese (more for sprinkling)
Instructions
- Mix the yogurt, mayonnaise, Worcestershire sauce, Parmesan cheese, garlic powder, onion salt, pepper, and a pinch of salt in a bowl.
- Add water gradually until the dressing is creamy but pourable.
- Preheat the oven to 350°F (175°C) for the Parmesan crisps.
- Spread the Parmesan cheese on a parchment-lined sheet tray and bake for 10-11 minutes until golden brown.
- Allow the crisps to cool and then break them into pieces.
- In a mason jar, layer 2 tbsp of dressing at the bottom, followed by 2 cups of romaine and a sprinkle of Parmesan.
- Store the Parmesan crisps and sliced almonds in a separate zip bag to keep them crispy.
Nutrition Facts (estimated)
Servings
2 jars
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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