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A photo of layered salads in mason jars

Layered Vegetable Salad

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Ingredients Method

Ingredients
  

  • 3 cups English peas
  • 3 cups chopped red bell pepper
  • 3 cups shredded carrot
  • 3 cups chopped English cucumber
  • 3 cups seeded chopped tomato
  • White Balsamic Vinaigrette recipe follows

Method
 

  1. In 12 (6-ounce) jelly jars, layer 1⁄4 cup each of peas, bell pepper, carrot, cucumber, and tomato. Put on lids, and refrigerate until ready to serve.
  2. When ready to serve, spoon desired amount of White Balsamic Vinaigrette into each jar, and replace lid.