1 large serving
2 1/2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
2 teaspoons shallots, minced
Salt, to taste
Black pepper, to taste
3/4 cup carrots, shredded
1/2 cup radishes, sliced
1/2 cup green peas, fresh or frozen
2 1/2 cups mixed greens
1/2 cup hard-cooked egg, diced (2 eggs)
Thoroughly combine vinaigrette ingredients and place in a quart Mason jar.
Layer carrots, radishes and green peas.
Followed with the layer of mixed greens and top off with diced egg.
Seal and refrigerate until ready to eat salad.
To serve tilt and rotate jar to mix vinaigrette with salad, unscrew cap and place salad in serving dish of choice.