MASON JAR RAINBOW SALAD

Mason Jar Rainbow Salad:
Ingredients:

1 can (15 oz) salt-free chickpeas, drained and rinsed
1 cup red cabbage, thinly sliced
1 red pepper, diced
1 orange pepper, diced
1 cup strawberries, hulled and sliced
1/2 red onion, thinly sliced
2 green onions, chopped
1 bunch radishes, sliced
1 cucumber, diced
2 carrots, julienned
1 cup grape tomatoes, halved
2 cups spinach, chopped
Instructions:

Prepare the Ingredients:
Wash, peel, and chop all the vegetables and fruits according to the specifications.
Ensure that the ingredients are dry to enhance the salad's shelf life.
Layering in Mason Jars:
Start by adding the dressing at the bottom of each Mason jar.
Layer the salad ingredients one by one in a visually appealing order, starting with chickpeas and ending with spinach.
Ensure denser and less absorbent ingredients are closer to the dressing to prevent sogginess.
Seal and Store:
Seal the Mason jars tightly to keep the ingredients fresh.
Store in the refrigerator for up to 3 days.

Creamy Oil-free Vinaigrette:
Ingredients:

1/2 cup cashews, soaked for 4 hours
1/2 cup hemp hearts
1 tablespoon salt
1 tablespoon dried mustard
1 tablespoon maple syrup
6 tablespoons white wine vinegar
1/2 - 3/4 cup water (adjust for desired consistency)
Instructions:

Soak Cashews:
Soak cashews in water for at least 4 hours. Drain before using.
Blend Ingredients:
In a blender, combine soaked cashews, hemp hearts, salt, dried mustard, maple syrup, and white wine vinegar.
Blend until smooth, gradually adding water until the desired consistency is reached.
Adjust Seasoning:
Taste the vinaigrette and adjust the salt, sweetness, or acidity to your liking.
Serve:
Pour the oil-free vinaigrette into a jar or container with a tight lid.
Shake well before each use.
Serving:
When ready to eat, simply shake the Mason jar to distribute the dressing evenly, and pour the salad into a bowl.
Enjoy the vibrant and nutritious Mason Jar Rainbow Salad with the flavourful Creamy Oil-free Vinaigrette!