Salad in a Jar

Ingredients

• 1 cup baby spinach leaves
• 1 cup shredded beets
• 1 cup garbanzo beans (chickpeas), drained and rinsed
• 1 cup shredded carrots
• 5 half-pint canning jars with lids and rings
• 1/4 cup extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• Salt and ground black pepper to taste

Directions

Layer 1/4 cup spinach, 1/4 cup beets, 1/4 cup garbanzo beans, and 1/4 cup shredded carrots in each of 4 jars.

Combine olive oil, vinegar, mustard, honey, salt, and pepper in the remaining jar; place lid on jar. Shake until dressing is evenly combined. Pour 1/4 the dressing over each salad.