Make-ahead Sweet Pea Lunchbox Salads

For the the dressing: In a small saucepan, heat the sugar, vinegar, olive oil, salt, and pepper and stir until dissolved. Set aside and allow it to cool before assembling the salads.

For the salad: Into the 4 wide-mouth mason jar/containers, layer salad ingredients in the order they appear above, concentrating ingredients around the outside of the jar. End with the layer of peas.

Pour cooled dressing over the top. Cover and refrigerate for up to 4 days. The salads get better with time as the dressing gets a chance to infuse into the salad. Toss/shake just before serving.