Asian Chopped Salad in a Jar

 

• ▢For Salad:
• ▢1 ½ cups shelled edamame
• ▢1 medium red bell pepper, thinly sliced then cut into 1-inch pieces
• ▢1 medium yellow bell pepper, thinly sliced then cut into 1-inch pieces
• ▢1 cup thinly sliced snow peas
• ▢1 cup shredded carrots
• ▢4 scallions, chopped
• ▢4 cups shredded purple cabbage, about 1/2 small head
• ▢4 cups chopped Romaine lettuce, about 1 small head
• 
  
• ▢For Sesame Soy Dressing:
• ▢2 tablespoons soy sauce or Gluten-free Tamari
• ▢2 tablespoons lemon juice, from 1 lemon
• ▢2 teaspoons honey
• ▢1 teaspoon grated ginger
• ▢1 garlic clove, crushed
• ▢2 1/2 tablespoons canola, light olive or grapeseed oil
• ▢1/2 tablespoon sesame oil
• ▢1 teaspoon sesame seeds

• In a small mason jar combine the dressing ingredients and shake well.
• Place 2 tablespoons of the dressing on the bottom of 4 large quart sized mason jars.
• Divide the edamame and place over the dressing.
• Then the peppers, carrots, snow peas, scallions, cabbage and lettuce and cover.
• Refrigerate until ready to eat.
• Just before eating, shake well to toss then pour onto a plate.