White Bean & Tomato Salad in a Jar

4 tsp Extra Virgin Olive Oil
4 Tbsp Red Wine Vinegar
Salt & Pepper
4 Roma Tomatoes, chopped
1/2 cup Cooked Quinoa
1 can Bush's Best Great Northern beans, Reduced Sodium
10 oz boneless, skinless chicken breast, boiled, cooled, & chopped
2 large green onions, chopped
1 head Red Leaf Lettuce, cut as desired- I usually slice the whole head in 1 inch slices, discarding the bottom 3 inches or so, and then cut each slice in half to shred.

Prep 4 quart size jars with lids.
In each jar mix 1 tsp olive oil, 1 Tbsp red wine vinegar, & a dash of salt & pepper as desired.
Then begin layering ingredients, evenly divided between the 4 jars as follows:
tomato, quinoa, beans, chicken, onions, & lettuce.

Screw lids on jars & store in refrigerator. Salads should keep for about a week.

I usually make mine in the evening & then eat for lunch the next 4 days. The longer they sit the more time the tomatoes have to drain juice into the dressing to improve its coating power since you only start out with 4tsp.

Serving Size: Makes 4 quart jars

Number of Servings: 4

Recipe submitted by SparkPeople user SKITTLESINSOCKS.