Veggie Salad In A Jar

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red or white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt
• 1/2 cup chopped red onion
• 1/2 cup rinsed and drained canned lower-sodium chickpeas
• 1/2 cup sliced orange bell pepper
• 1/2 cup sliced hearts of palm
• 1/2 cup halved cherry or grape tomatoes
• 2/3 cup cooked quinoa
• 2 cups small leaf lettuce (such as romaine, spinach, and mesclun blend)
• 1 ounce feta cheese, crumbled (about 1/4 cup)

1. Combine olive oil, vinegar, mustard, pepper, and salt in a 1-pint mason jar with a lid; shake well to blend. Divide dressing between 2 (1-pint) mason jars.
2. Divide onion between the 2 jars. Repeat procedure with chickpeas, bell pepper, hearts of palm, tomatoes, and quinoa.
3. Divide lettuce between the 2 jars, gently pressing down to fit. Divide cheese between the 2 jars; secure lids on jars.
4. Refrigerate salad up to 1 day. Shake jar to distribute dressing before serving. Eat straight from the jar, or empty contents into a bowl.

extravirgin olive oil, red, mustard, black pepper, kosher salt, red onion, chickpeas, orange bell pepper, palm, tomatoes, quinoa, leaf lettuce, feta cheese

Taken from www.myrecipes.com/recipe/veggie-salad-in-a-jar (may not work)