Healthy Niçoise Salad Jars with Roasted Garlic Lemon Dressing
Serves: 2
  • For The Jars:
  • 3 cups fresh spinach
  • ½ cup cherry tomatoes, halved
  • 2 tablespoons capers
  • 10 creamer potatoes, halved (cook in boiling water for 15 minutes or until fork tender, then drain and cool) (I used Little Potato Company Chilean Splash creamer potatoes)
  • ¼ cup pitted kalamata olives (or other olives of your choice)
  • 4 hard boiled eggs, halved
  • Roasted Garlic Lemon Dressing:
  • 2 roasted cloves garlic* (I roasted a whole garlic bulb ahead of time and used leftover roasted cloves from the bulb for this dressing)
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • pinch of salt
  • pinch of peppper
  1. Prepare the potatoes by heating a large pot of water over high heat. Bring the water to a boil and add in the halved potatoes. Boil the potatoes for 15 minutes or until fork tender, then drain and set aside to cool.
  2. Next, prepare the dressing. In a small food processor or blender add in the dressing ingredients and blend until smooth and emulsified. Set aside.
  3. Prepare the jars. Using two medium to large sized jars (at least 12 ounces) layer in the spinach, tomatoes, olives, cooled cooked potatoes, hard boiled egg halves, and capers.
  4. Refrigerate the salad jars and keep the dressing on the side until ready to serve.
  5. Once serving, divide the dressing between each jar, give the jars a good shake to distribute the dressing and enjoy!
Recipe by Nutrition in the Kitch at