Photo: Iain Bagwell Styling: Kellie Gerber Kelley 
Active Time
25 Mins
Total Time
55 Mins
Yield
Serves 6

Postively portable and layered to perfection, jarred salads are the easiest make-ahead lunches for both picnics and workdays. Make these salads up to a day ahead; pack them tightly with the dressing on the bottom, followed by denser ingredients and greens, so they won't get soggy.

How to Make It

Step 1

Cook quinoa according to package directions. Cut carrots lengthwise into very thin, ribbon-like strips using a vegetable peeler. Combine carrot, fennel, radishes, and onion in a large bowl with ice water to cover; let stand 30 minutes.

Step 2

Drain carrot mixture well, and pat dry. Divide cooked quinoa evenly among 6 (16-ounce) wide-mouth canning jars (about 1/2 cup per jar). Top each with about 1/2 cup spinach, 1/2 cup carrot mixture, 2 tablespoons peas, and 3 shrimp. Serve immediately, or cover and chill up to 6 hours.

Step 3

Whisk together olive oil, vinegar, dill, mustard, salt, and pepper. Drizzle each chilled salad with about 3 tablespoons of dressing just before serving.

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