Mustard Dressing and Salad in a Jar

Note: This recipe makes 4 quart-size mason jar salads. This is a hefty meal-sized portion. Kids will probably only want a pint-sized salad.

Whisk together dressing ingredients in a small bowl until smooth. Warm the honey first if it’s too stiff to whisk. Drizzle 1/4 of the dressing (about 3 tablespoons) into the bottom of each mason jar.

Place prepared salad ingredients in the jars in the order listed: whole tomatoes sit in the dressing, chicken comes next. Then cucumbers, almonds, and cheese. Fill the top half of the jars with lettuce. Cover and refrigerate up to 3 days.

Pack a plate and fork along with your mason jar salad. Dump the contents onto the plate, and the dressing drizzles over it all. Lunch is served!