California Salad in a Jar

Homemade Balsamic Salad Dressing

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 small garlic clove grated or finely minced
1 teaspoon Italian Seasoning
4 teaspoons melted honey

For the salad1 pint cherry or grape tomatoes sliced in half
5 small cucumbers sliced
1 15-ounce can of chickpeas
3 ounce package of sun-dried tomatoes
10 tablespoons goat cheese crumbles
1/2 lb medium-sliced organic smoked deli turkey breast
5 ounce package of arugula

Start by putting together the homemade balsamic dressing ingredients together. I like to use a 16-ounce mason jar or a small bowl for this.
Divide the salad dressing between the five mason jars. This will equal about 2-3 tablespoons of dressing between each salad. If you want to use less dressing then store the leftover dressing in an airtight jar in the refrigerator.

Next, layer in the rest of the salad ingredients. Start with the tomatoes and continue with the cucumbers, chickpeas, sun-dried tomatoes, sliced turkey, cheese, and end with the arugula.
Place the lid on tightly and put the jars into the refrigerator for up to 5 days.
When you’re ready to eat the California Salad, give the jar a good shake and then dump it into a large salad bowl.