• 10 tablespoons easy Italian vinaigrette (see below)
• 1-quart cherry tomatoes
• 5 green peppers sliced
• 4 ounces mozzarella cheese
• 5 cups bagged arugula salad
Easy Italian Vinaigrette
(will make enough for 4-5 mason jars)
5 tablespoons red wine or Balsamic vinegar
5 tablespoons extra virgin olive oil
A good pinch of low sodium salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Mix all ingredients together in a small bowl
Fill each jar with the ingredients starting with dressing then adding peppers, tomatoes, mozzarella cheese, finishing with an arugula leaves layer. Store them in your fridge. When ready to eat, give the salad a shake and pour into a bowl.
To keep longer fresh, pack the layers tightly without much air in between!
For vegan style you might want to replace mozzarella with black beans.