4 wide-mouth pint canning jars with lids
1 garlic clove, peeled
1/3 cup fresh basil
4 to 5 sun-dried tomato halves, roughly chopped
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon water
Pinch each of salt and black pepper
½ cup dry orzo pasta
½ cup quartered artichoke hearts
1 cup finely-diced red bell peppers
2 cups roughly-chopped fresh spinach
¾ pound ham, cut into bite-sized pieces
4 tablespoons shredded Parmesan cheese (optional)
Cook the orzo according to package directions. Drain, chill and set aside.
In a blender or food processor, puree the dressing ingredients until smooth. Set aside.
To assemble the salads in the jars, pour 2 to 3 tablespoons of dressing and then layer a quarter of each of the ingredients into each of the four jars as follows: artichoke hearts, red peppers, spinach, ham, cooked orzo and Parmesan cheese. Place lids tightly onto the jars and refrigerate. Gently stir or shake together the ingredients just before eating.
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