Chopped Salad Jars with White Balsamic-Dijon Vinaigrette

Looking for something you can easily prepare and bring to the beach or a picnic? This Mediterranean-inspired Chopped Salad layered in mason jars makes for a pretty and neat on-the-go dish! Add some NatureBox Tuscan Summer Mix for some crunch. 


Makes: 4 jars

Prep Time: 25 minutes


  • 1/3 cup bulgur wheat
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 4 ounces cooked turkey breast, cubed
  • 4 ounces low fat mozzarella cheese, cubed
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup chopped English cucumber
  • 1/4 cup chopped red onion
  • 6 tablespoons NatureBox Tuscan Summer Mix


1. In medium saucepan, bring 1 cup water to boil over medium-high heat. Stir in bulgur wheat. Reduce heat to medium; cook until bulgur is tender, or about 10 to 12 minutes. Drain off any remaining liquid. Spread bulgur in a single layer on a rimmed baking pan; transfer to freezer to chill for 10 minutes or until cool.

2. Meanwhile, make the vinaigrette: In a small bowl, whisk together vinegar, mustard, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.

3. Divide vinaigrette between 4 pint-sized mason jars. Divide cooled bulgur wheat over vinaigrette. Layer remaining ingredients, ending with NatureBox Tuscan Summer Mix.Top with lids and refrigerate up to 5 days.

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