Quick And Easy Grab N’ Go Mason Jar Salads

• FOR THE SALAD DRESSING:
• 1/4 cups Balsamic Vinegar
• 1/4 cups Olive Oil
• 1 clove Garlic, Minced
• 1 Tablespoon Honey
• Salt And Pepper
• FOR THE SALAD:
• 16 whole Baby Carrots
• 8 slices Cucumber, Chopped
• 1/2 whole Yellow Pepper, Chopped
• 1 can (15 1/2 Oz. Size) Chickpeas
• 16 whole Grape Tomatoes
• 8 Tablespoons Cranberries
• 1 bag (8 Oz. Size) Spring Mix Salad
• 4 Tablespoons Sunflower Seeds

1. Mix together the salad dressing ingredients in a jar and shake until well combined.
2. Start by pouring 2 tablespoons salad dressing in the bottom of each Mason jar. Then assemble each jar, following the order in which the ingredients are listed, starting with the carrots and ending with the seeds. The key here is to make sure you follow the order of how the ingredients are placed in the jars, because the heartiest veggies have to be on the bottom. Unless you like soggy salad, then it doesn't matter (haha!).
3. Screw the lid on top and place in the fridge. Don't let the jars fall over or be moved around too much, because you want the salad dressing to stay put on the bottom so the whole thing stays fresh and yummy!

salad dressing, ubc, ubc, clove garlic, honey, salt, salad, carrots, cucumber, yellow pepper, chickpeas, grape tomatoes, cranberries, spring mix salad, sunflower seeds

Taken from tastykitchen.com/recipes/salads/quick-and-easy-grab-n-go-mason-jar-salads/ (may not work)