Our farm-fresh salad is layered with gorgeous garden veggies. And we built in a homemade dressing flavored with fresh herbs. Just shake it up to eat the rainbow. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
1-1/2 cups haricots verts (French green beans), blanched and halved
2 grilled chicken breasts, sliced
1 cup frisee salad greens
2 cups torn Bibb lettuce
1 cup torn red leaf lettuce
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.