Last week I mentioned salads in a jar. The salads are stacked in a mason jar with the dressing in the bottom of the jar. Layer a hardy vegetable on top of the dressing, and then other veggies and meat. Seal the jar and refrigerate till needed. When you are ready to serve this, shake it up, and pour it out.
Some hardy veggies include celery, fennel carrots, Jicama, kohlrabi, and bean sprouts.
(will make enough for 3-4 mason jars)
Juice from one large lemon
½ cup olive oil
Good pinch of salt
Couple of grinds of black pepper
Shake all ingredients together in a small container.
Place these in the jar in the order given. Remember to put the dressing in first
1 cup grape tomatoes
1/4 cup red onion, chopped
1 cup cucumber, seeded and chopped
1/2 cup crumbled feta
1/2 cup cooked chicken, cubed
1/2 cup spinace or romaine lettuce
Seal the jar and refrigerate until needed