This layered mason jar salad is perfect for meal prep. Make it the night before for
a grab-and-go lunch.
In a small bowl, whisk together vinegar, mustard, sea salt, and black pepper.
Pour it into a 1-quart mason jar. Add shallots. Then place chickpeas on top.
Layer watermelon, then feta cheese, then cucumbers, then mint, then red pepper and
Refrigerate for at least two hours or up to overnight.
Serves one; serving size is 2 1/2 cups. Each serving provides:
*To reduce the sugar content by about 5 grams, cut the amount of watermelon to 1/2