Ingredients
DRESSING:3 tablespoons lemon juice2 teaspoons Dijon mustard1 to 2 teaspoons honey1 teaspoon minced fresh thyme1/2 teaspoon minced fresh rosemary1/2 teaspoon grated lemon zest1/4 teaspoon salt1/4 teaspoon pepper4 tablespoons olive oilSALAD:1 large zucchini, shaved1 large yellow summer squash, shaved1 large carrot, shaved1 fresh beet, cut into matchsticks6 radishes, sliced1-1/2 cups haricots verts (French green beans), blanched and halved2 grilled chicken breasts, sliced1 cup frisee salad greens2 cups torn Bibb lettuce1 cup torn red leaf lettuce
Preparation
To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
