Rainbow Salad-In-A-Jar

• Salad
• 2 cups cherry tomatoes sliced in half
• 2 cups shredded raw carrots
• 1 stalk of celery thinly sliced
• 2 cups shredded raw beets
• 2 cups lentils cooked
• 1 cup cooked sweet corn kernels
• 2 1/2 cups thinly cut Chinese cabbage
• 2 cups arugula
• 1/2 cup toasted mixed seeds - sesame, sunflower and shelled pumpkin (vegetarian version)
• 1 1/2 cups shredded chicken - grilled or broiled - well done
• 4 bacon slices
• 1 1/2 cups shrimp - boiled - cooked through and cut in pieces
• Orange-Ginger 1/4Vinaigrette
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 cup Extra Virgin Olive Oil
• 1 inch fresh ginger - peeled and cut in 4 pieces
• 1 teaspoon mustard
• salt & pepper

1. Wash and dry 8 wide mouth mason jars and respective lids. Set aside.
2. Put all the ingredients for the vinaigrette in a container and blend with a stick blender until well mixed. Set aside in fridge.
3. Prepare all the vegetables and put in different bowls.
4. Grill the bacon slices until crispy. Put on kitchen paper to absorb extra fat. Cut in small pieces and put in a bowl.
5. When you are ready to start your salad, get the jars and start by adding 2 tablespoons of vinaigrette.
6. Then add the cherry tomato halves, dividing the amount by the 8 jars.
7. Next add the shredded carrot, sliced celery and shredded beet, doing the same.
8. Then add the lentils followed by the sweet corn.
9. Garden version: top off with Chinese cabbage, arugula and finish with 1 tsp of toasted seeds.
10. Land version: add some shredded chicken (as much or as little as you want) and top off with Chinese cabbage, arugula and top with minced bacon.
11. Sea version: add shrimp (as much or as little as you want) and top off with Chinese cabbage and arugula.
12. Put in fridge minimum 1 hour.rnTransport in cooler.
13. To serve: Invert for a few seconds so the vinaigrette goes all the way to the greens and shake a little before opening or simply invert on a plate and mix.

salad, cherry tomatoes, carrots, celery, beets, lentils cooked, corn kernels, cabbage, arugula, mixed seeds sesame, chicken, bacon, shrimp, orange juice, lemon juice, olive oil, ginger , mustard, salt

Taken from food52.com/recipes/28805-rainbow-salad-in-a-jar (may not work)