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.
1 cup uncooked red quinoa
1 large carrot, peeled
1 small fennel bulb, shaved
4 radishes, thinly sliced
1/2 small red onion, shaved
3 cups shredded baby spinach
1 cup frozen green peas, thawed
18 cooked peeled and deveined large shrimp
3/4 cup olive oil
1/3 cup white balsamic vinegar
2 tablespoons chopped fresh dill
2 1/2 teaspoons Dijon mustard
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
How to Make It
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.
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.
Whisk together olive oil, vinegar, dill, mustard, salt, and pepper. Drizzle each chilled salad with about 3 tablespoons of dressing just before serving.