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Summer Salad in a Jar

By Chef Marisa Ford


3-5 T Hilary's Spicy Island Dressing
1/4 c yellow pepper, diced
1/4 c grape or cherry tomatoes, halved
1/2 c lentils, cooked
1/4 c green peas
1/4 c red onion, diced
1/4 c fennel bulb, thinly sliced
1/4 c blueberries
1/4 c red cabbage, thinly sliced
2 c leafy salad greens


Pour Hilary's Spicy Island Dressing in the bottom of a mason jar, followed by the yellow pepper, tomatoes, lentils, peas, onions, fennel, blueberries, cabbage, and leafy greens. Place a lid on it, and store in the refrigerator until ready to serve. Keep the jar upright so the dressing stays at the bottom. This will help prevent the rest of the salad from getting soggy. When ready to serve, pour the salad into a bowl and toss to combine.

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