This recipe makes 4 large salads, perfect for lunch or dinner!  They will keep in the refrigerator for 4 to 5 days.

Dressing:

• 1/4 cup balsamic vinegar
• 2 TB olive oil
• 1 tsp honey
• 1 tsp Dijon mustard

Salads:

• 1 pint cherry tomatoes, halved
• 1 English cucumber, chopped
• 1 cup shredded carrots
• 4 hardboiled eggs, peeled and chopped
• 1 avocado, peeled and diced, tossed with lime juice
• 4 slices of bacon, cooked, cooled and chopped
• 16 oz of cooked chicken breast, cubed or shredded
• 4 TB blue cheese crumbles
• 4 cups of thinly chopped romaine lettuce

Directions:

1. Whisk dressing ingredients together until blended thoroughly.  Divide evenly among 4 quart sized mason jars.
2. Add 1/4 of the remaining ingredients to each jar, in the order above (starting with tomatoes, ending with lettuce).
3. Seal jars tightly (I like these plastic lids) and store in refrigerator.
4. When ready to eat, shake jar, dump on a plate or into a bowl and serve!