Confetti Mason Jar Salad Recipe

The best way to make this recipe is to get about 12 quart size mason jars, all of the ingredients and make them all at once. Yes! Your family has to love salads! But you have 5 days to eat them! If it's just you then do 6 jars and keep the left over ingredients! You will have to experiment with your family needs and the amount of jars you make!

Layer in a 1 quart size mason Jar:

Starting on the bottom and layer the following:

-Salad dressing - I use balsamic. Two or Three Tablespoons. This is your preference.
-Chickpeas
-Matchstick carrots
-Broccoli slaw
-Chopped mushrooms
-Sliced black olives
-Sliced cucumbers with skin on
-Green peppers, red peppers and yellow peppers - chopped
-A few roasted red peppers from a jar - chopped
-Cherry tomatoes (Do not chop)
-Lettuce - I like Artisan Lettuce - chopped

When you're finished layering the ingredients, put a small square of paper towel in the top of the jar to absorb the moisture while in the fridge, then screw on the lid.

When you're ready to serve, just shake it up. Yes, it will shake even though it's packed! But the beauty of this is, it will not disturb the layering of the salad.  It will simply distribute the salad dressing perfectly even throughout the salad. Pour the salad onto a large plate or bowl and you will have the most delicious tasting, most beautiful salad you have ever had! The veggies at the bottom lay over the lettuce in a way that makes you want to take a picture of your plate. Add shredded cheese and croutons if you like and your tummy will thank you!

Amazing!