The Pioneer Woman Tasty Kitchen
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Mustard Dressing and Salad in a Jar

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Level: Easy

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Description

Yummy mustard-based poppyseed dressing. Layer the ingredients in a mason jar.

Ingredients

  • FOR THE DRESSING:
  • ¼ cups Miracle Whip Or Mayonnaise
  • ¼ cups Yellow Mustard
  • ¼ cups Honey
  • 2 Tablespoons Freshly Squeezed Lime Juice (1 Lime)
  • 1 Tablespoon Poppyseeds, Optional
  • FOR THE SALAD:
  • 1 pint Grape Or Cherry Tomatoes, Whole
  • 3 cups Chopped Cooked Chicken (season And Grill 3 Chicken Breasts, Then Cool And Slice)
  • 1 whole Large English Cucumber, Diced
  • ¼ cups Sliced Almonds (or Whole Pecans)
  • 1 cup Cubed Or Shredded Cheese (feta, Mozza, Or Cheddar)
  • ½ heads Iceberg Lettuce Or 312g Package Of Spring Mix Salad Greens Or Spinach

Preparation

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!

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