-
- Prep
- 10 mins.
-
- Total
- 10 mins.
-
- Serving
- 6
Ingredients
- 2 (5-ounce) containers Frigo® Crumbled Feta Cheese, divided
- ½ cup Frigo® Whole Milk Ricotta Cheese
- ¼ cup mayonnaise
- ¼ cup red wine vinegar
- 3 cloves fresh garlic
- 3 scallions, greens removed
- ¼ cup black olives, quartered
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 (16-ounce) jar pickled small whole baby beets
- 1 pint cherry tomatoes, halved
- 1/4 cup loose-packed fresh mint, finely chopped
- 1 (5-ounce) container baby spinach, long stems removed
- 1 container fresh blueberries
- 2 petite cucumbers, sliced
Directions
In a small food processor or blender, make a feta dressing by blending one (5-ounce) container of the Frigo® Crumbled Feta Cheese, the Frigo® Whole Milk Ricotta Cheese, mayonnaise, red wine vinegar, garlic and scallions until smooth. Then, add the black olives, dried oregano, and freshly ground black pepper and stir just until it’s mixed.
Line up your pint jars and start layering in your red, white and blue salad ingredients. First, layer pickled beets and cherry tomato halves. Then, follow with a hearty pinch of mint, a thin layer of baby spinach, 2 tablespoons of the feta dressing, blueberries, sliced cucumbers and another thin layer of baby spinach. Finally, end with Frigo® Crumbled Feta Cheese.
Packing for a picnic? Be sure to place the jar lids on top, and pack forks, napkins and extra dressing for guests to enjoy!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
Feta Cheese Recipes
- Prep
- 10
- Total
- 55
Mac ‘n Cheese
- Prep
- 5 mins.
- Total
- 14 mins.
Feta Breakfast Flatbread
- Prep
- 8 mins.
- Total
- 38 mins.
