5 wide mouth quart size mason jars
15 tablespoons yogurt coleslaw dressing
3 large red bell peppers, chopped
3 broccoli crowns, chopped small
½ pound thick sliced organic deli ham, chopped
6 ounces dry spiral whole grain pasta, cooked and cooled
5 ounces block swiss cheese, chopped
5 tablespoons pumpkin seeds
5 cups spinach, arugula, radicchio salad blend
Pour 3 tablespoons of salad dressing into each of the mason jars. Then layer ingredients into the jar starting with peppers then following with broccoli, ham, pasta, cheese, pumpkin seeds, and finishing with salad blend.
To eat pour salad into a bowl and mix all ingredients together until evenly coated with salad dressing.
Make Ahead Instructions
These salads can be prepared 5 days ahead of time and kept in the refrigerator.