Layered Salad With Italian Dressing

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This lunchbox-friendly crockery is layered into a wide container, truthful it looks similar a enactment of art. Feel escaped to alteration the vegetables and proteins to marque your ain colorful creation. When you are acceptable to eat, determination the Italian dressing implicit the salad, reseal it (tightly!) and shingle to combine, past devour it close retired of the container.

Leftover dressing tin beryllium refrigerated for up to 1 week.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 1 (makes astir 1/2 cupful dressing)

For the dressing

6 tablespoons extra-virgin olive oil
2 tablespoons reddish vino vinegar
1 1/2 teaspoons Dijon mustard
3/4 spoon honey
3/4 spoon dried oregano
1/2 spoon granulated garlic
1/4 spoon good salt
Freshly crushed achromatic pepper

For the lunchbox

1/2 cupful seeded and diced cucumber
1/2 cupful quartered grape tomatoes
1/2 cupful cooked chickpeas, drained and rinsed if canned
1/3 cupful (2 ounces) diced caller mozzarella cheese
1 cupful shredded romaine lettuce, positive much arsenic needed

Nutritional Facts

Per serving (1 lunchbox with astir 2 tablespoons dressing)

Calories
490
Fat
32 g
Saturated Fat
10 g
Carbohydrates
31 g
Sodium
576 mg
Cholesterol
50 mg
Protein
18 g
Fiber
8 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Ann Maloney.

Published August 17, 2022

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Updated March 17, 2026

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