Vegetable plate-in-a-Jar

Ingredients:

For the Vinaigrette:

  • 1 small shallote, minced

  • Pinched of kosher salt

  • Freshly ground black pepper

  • 3 tablespoons red wine vinegar

  • 1/3 cup olive oil

  • 1 tablespoon chopped fresh basil

For the Salad:

  • 2 cups shredded romaine hearts

  • 1 cup diced yellow bell pepper

  • 1 cup halved cherry tomatoes

  • 1 cup cooked peas (English, lady, pink-eyed, or crowded)

  • 1 cup diced celery

  • 1/2 cup sliced celery

  • 1/2 cup sliced scallions

  • 1/2 cup feta cheese, crumbled

Instructions:

  • Combine the shallot, salt, pepper, and vinegar in a small jar. Set aside for 10 minutes to allow the shallots to soften and flavor the vinegar. Add the oil and basil. Place the lid on the jar and shake vigorously to emulsify the dressing. Set aside.

  • Prepare the layered salads by dividing the ingredients evenly among 4 pint-sized jars. Place 1/2 cup lettuce in each jar and top with bell peppers, tomatoes, peas, celery, scallions, and feta. Drizzle 2 tablespoons of the vinaigrette over the ingredients in each jar. Top with a tight-fitting lid and gently turn each jar over a few times to distribute the dressing without displacing the layers. Refrigerate up to 2 hours before serving.