Feta Tomato Spinach Salad in a Jar

I’ve been waiting for this day. This day when I finally used my new OXO International Good Grips Little Salad and Herb Spinner. Right away, the size is perfect. My little two-person household doesn’t eat much salad so using a full head of lettuce or other greens can lead to waste.

Last week I bought a set of 4 oz. canning jars. They’re the perfect serving size for us. For desserts, a special beverage, and yes, even salads. I’ve been planning to make my Feta, Tomato and Spinach Salad since I bought them. Enter the ease of OXO.

I started with just four simple ingredients: fresh spinach, crumbled Feta cheese, cherry Roma tomatoes and extra virgin olive oil.

After tearing a handful of spinach leaves, I rinsed them in the basket then spun them. This spinner is unlike any other I’ve experienced. It’s so small and easy to manage. The solid push-down button works so lightly, so easily. And the non-skid base made it worry-free. [You try juggling a camera in one hand and a salad spinner in the other! OXO makes it easy!]

After just a few quick pumps of the spinner, I removed the basket and dumped out the water. The spinach leaves were fresh, vibrant, and ready to go into the Spinner Bowl.

Next I cut the tomatoes. With small cherry Romas, it was quick and easy. Just look at those juices pouring out!

Then I topped it with the crumbled Feta cheese and tossed.

Now comes the part I’d been waiting for: the “canning” of my salad. I put in several spoonfuls, making sure that each serving had a delicious mix of the spinach, Feta, and tomatoes. I then lightly drizzled each jar with the olive oil.

Doesn’t that just scream “flavor”?!

I now have six mini salads in my refrigerator, just waiting to be eaten! How simple is that?

A little added dash of salt, pepper, and maybe a few croutons, and you’ve got yourself a salad!

Thanks, OXO!

And Frankly, My Dear… that’s all she wrote!

[Disclaimer: I’m an active member of the OXO Blogger Outreach Program, as well as an Amazon Affiliate. I have not been compensated by OXO in any way for this post, and all opinions and reviews are my own.]

This post is linked up with the following:


(Sort of) Recipe: Don’t Be Chicken About Chicken

I recently asked a friend what recipes she would like to see on the blog, and she asked for more chicken-based meals. As it happens, I have a whole chicken in my freezer, and since we’re in the beginning of November, I decided to plan several of this month’s menu around said bird.

Cooking a whole chicken can be intimidating. Especially if you’re not into cleaning out the neck and gizzards and whatnot. But, a job is a job, and good food is good food. And it’s my job to help you create good food. So here I am, in the kitchen, working with a newly thawed whole chicken.

It’s important to thaw any meat according to directions, in the fridge. Never let food, meat especially, sit out overnight. It collects bacteria and, can start to smell a little off. You don’t want to feed your guests that, do? I didn’t think so.

What’s my kitchen mantra? Say it with me: “Slow Cookers Rock!” and I don’t mean Aunt Edna shuffling with her walker. I mean the countertop plug-in kind.

Once the chicken is thoroughly thawed, cleaned and dried, plop it into the slow cooker and let it do its thing overnight. Yup. That’s it. One whole chicken, cooked on low, for 8 or more hours. A general rule of thumb is one pound of bird per quart/room. So if you have a 5-quart slow cooker, get a chicken that’s 5 pounds or less. When it’s done, pull the meat off the bones (be sure to let it cool first). You can save the juices for homemade chicken stock/broth.

“But what am I gonna do with so much chicken meat,” you ask? Simple, I say. This is the fun part. Anything. You. Want. Well, almost anything. I wouldn’t recommend putting in an ice cream sundae or jello salad.

But you can add veggies and water to the stock and have homemade chicken soup. Slice it up for sandwiches. Shred it for enchiladas and soft tacos. Toss it on a salad. Use some of it in my Creamy Chicken with Rice recipe. Toss some ginger dressing and sesame seeds on it and serve it over rice. Top a pizza with it. Best of all: freeze some for later.

A 3-4 pound bird can give you enough meat to do all these delicious meals, and have some left over to just snack on with cheese and crackers. If you’re feeding more than one person at a time, of course, you’ll either need a bigger bird or fewer meals. Even so, a whole chicken is worth the price. It’s hearty, healthy, and cost efficient.

In my book, that makes it a pretty tasty treat.