In each jar layer the lettuce, then cabbage, then carrots, then green onions, and then snap peas.

Combine ingredients for dressing and divide among four disposable salad-dressing containers. Place the containers on top of the snap peas and seal the jars.

When you prep and wash your lettuce, be sure to dry it completely before packing your salads. Moisture will wilt the leaves very quickly.

Do not overstuff the jars – leave enough room so that the dressing can fully coat the salad.

You can come up with your own variations, but it’s best not to use fruits and vegetables that contain a lot of water, like cut tomatoes, mandarin oranges, etc. Instead, use radish, kohlrabi, broccoli, and cauliflower.

You can add nuts and noodles to the salads to give them an extra crunch; however, be aware that if the nuts and noodles sit inside the jars for longer than one to two days they will soften and lose their crunch.

The salads will stay fresh for up to three days in the refrigerator, unless they are vacuum sealed, in which case they can last up to six days.