Kale And Cannellini Bean Salad In A Jar

• Dressing:
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon minced shallot
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil
• Salad:
• 5 pint-sized jars with lids
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 20 cherry tomatoes, halved
• 8 cups stemmed kale, cut into ribbons
• 1 pinch salt
• 5 tablespoons freshly grated Parmesan cheese

1. Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
2. Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
3. Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
4. Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

dressing, lemon juice, red wine vinegar, shallot, salt, ground black pepper, extravirgin olive oil, salad, lids, cannellini beans, tomatoes, stemmed kale, salt, parmesan cheese

Taken from www.allrecipes.com/recipe/266836/kale-and-cannellini-bean-salad-in-a-jar/ (may not work)