Two spring/summer recipes for make-ahead salad-in-a-jar

Arugula, Blueberry and Bacon Salad with Almonds, Balsamic Vinaigrette

Recipe type: Salad
15 mins Total time
Yield: 2 quarts

Ingredients
3 Tablespoons Balsamic vinaigrette
1 cup diced yellow bell pepper
1 cup blueberries, washed and dried
1/4 cup cooked and crumbled bacon
1/4 cup chopped toasted almonds
arugula or spinach
Instructions
In the bottom of a clean, dry quart jar, spread 1 1/2 Tablespoons of salad dressing. Repeat with second jar.
Scatter yellow bell pepper and blueberries into the jars, dividing equally between the two.
Add 2 Tablespoons both bacon and toasted almonds to the jars.
Pack remainder of jar with well-dried arugula or spinach and cover with a lid.
Place in the refrigerator and keep for up to 5 days.

Spring Pea and Romaine with Feta, Cucumber, and Radish, Creamy Buttermilk Dressing
Recipe type: Salad
Prep time: 15 mins Total time
Yield: 2 quarts

Ingredients
3 Tablespoons Creamy Buttermilk Dressing
1/4 cup crumbled feta cheese
3/4 cup washed and sliced cucumbers (two mini)
1/2 cup sliced radishes
3/4 cup fresh spring peas
1/4 cup toasted sunflower seeds
2 hearts of Romaine lettuce, torn
Instructions
In the bottom of a clean, dry quart jar, spread 1 1/2 Tablespoons of salad dressing. Repeat with second jar.
Crumble 2 Tablespoons of feta into each jar on top of the dressing.
Add the cucumbers, radishes and peas, dividing them between two jars, and layering them.
Top with sunflower seeds and lettuce, again dividing the portion between the two jars.
Top with a clean dry lid and refrigerate for up to 5 days.