Rainbow Salad-in-a-Jar

Directions

1. Wash and dry 8 wide mouth mason jars and respective lids. Set aside.
2. Put all the ingredients for the vinaigrette in a container and blend with a stick blender until well mixed. Set aside in fridge.
3. Prepare all the vegetables and put in different bowls.
4. Grill the bacon slices until crispy. Put on kitchen paper to absorb extra fat. Cut in small pieces and put in a bowl.
5. When you are ready to start your salad, get the jars and start by adding 2 tablespoons of vinaigrette.
6. Then add the cherry tomato halves, dividing the amount by the 8 jars.
7. Next add the shredded carrot, sliced celery and shredded beet, doing the same.
8. Then add the lentils followed by the sweet corn.
9. Garden version: top off with Chinese cabbage, arugula and finish with 1 tsp of toasted seeds.
10. Land version: add some shredded chicken (as much or as little as you want) and top off with Chinese cabbage, arugula and top with minced bacon.
11. Sea version: add shrimp (as much or as little as you want) and top off with Chinese cabbage and arugula.
12. Put in fridge minimum 1 hour. Transport in cooler.
13. To serve: Invert for a few seconds so the vinaigrette goes all the way to the greens and shake a little before opening or simply invert on a plate and mix.