Garden-Veggie Mason Jar Salad with Homemade Dressing


Step 1

To prepare the dressing, whisk the olive oil, vinegar, mustard, lime juice, and honey together in a small glass or other non-reactive bowl. Season with salt and pepper, to taste. Taste and adjust seasonings, as desired.

Set aside.

Step 2

Wash and pat dry all vegetables before prepping. Toss Romaine lettuce, parsley, and basil in a medium bowl to combine. Divide all vegetables into 6 equal portions and set aside.

Step 3

Divide dressing among the 6 mason jars. Add a layer of chopped cucumbers to each jar, followed by a layer of bell peppers. Next, add chickpeas and then the grape tomatoes. Top each jar with the lettuce-herb mixture and seal with a lid.

Step 4

Store salads in the refrigerator until ready to serve. Each salad will last 4-5 days.

To serve, remove from refrigerator and pour each jar into a salad bowl.