Indian-inspired Layered Salad in a Jar

1. Salad dressing: Pour 3 tablespoons of your favorite salad dressing in the bottom of the jar. 

2. Hard vegetables: 

   1/2 cup diced sweet potato, roasted in cubes, and optionally, roasted cauliflower or eggplant

3. Beans, grains, and pasta: Next, add 

   1 cup cooked basmati rice and then 1/2 cup chickpeas, drained and rinsed.

4. Cheese and proteins (optional): Next, add 

   1 cup of leftover tandoori chicken, or tofu or paneer, diced 

5. Softer vegetables and fruits (optional): Next, add 

   1/2 cup chopped cucumber. Other optional ingredients are: sliced red onion or scallions, roasted 

6. Salad greens: 

   Next, add 

   1/4 cup chopped fresh cilantro. 

   Last but not least, fill the rest of the jar with about 

   1 cup romaine chopped. Use your hands to tear them into bite-sized pieces. It's fine to pack them into the jar fairly compactly.

1. Cook the basmati rice according to package instructions and let it cool.

2. Roast sweet potatoes and, optionally, cauliflower and/or eggplant.

3. In a small mixing bowl, whisk together plain yogurt, garlic, mint, lemon juice, oregano, maple syrup, mint sauce and salt.

4. Add ingredients in the order listed above.