For the Lemon Curry Dressing:
½ cup lemon juice
½ cup unsweetened plain yogurt
¼ cup extra-virgin olive oil
1 tablespoon mild curry powder
½ teaspoon salt
¼ teaspoon minced garlic
Ground black pepper
For the Salad:
1 cup fresh shelled or frozen green peas
1 bulb fennel, cored, shaved or very thinly sliced
1 head radicchio, cored and shredded
2 carrots, shaved or grated
½ cup fresh herbs of choice (basil, parsley, mint)
4 cups baby arugula
1 cup shaved Parmesan
4 servings protein of choice
1. For the dressing, to a small bowl add the lemon juice, yogurt, olive oil, curry powder, salt, minced garlic, and pepper to taste, and whisk until fully combined. Store in an airtight container in the refrigerator until you are ready to assemble the salad jars.
2. To assemble the salad, divide dressing among 4 large jars. Top with the salad ingredients in the order listed. Seal and refrigerate, or take to go immediately.
3. Keep your jar chilled in the work refrigerator or with a cooler pack in your lunch bag. To serve, remove the lemon, shake up the jar, and then squeeze the lemon over top and enjoy. Or toss the salad in a serving bowl, season with the lemon, and then eat.