For the Dressing:
1/3 cup olive oil
3 teaspoons rice vinegar
1 teaspoon dry mustard powder
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 tablespoons fresh diced herbs (basil and chive mix)
For the Salad:
1 1/2 cups red and white quinoa, cooked
1/2 cup shredded kale
1/3 cup Parmesan cheese, freshly grated
1/2 cup cherry or grape tomatoes, sliced
2 slices Jones Dairy Farm Canadian Bacon, cut into thin slices
1 teaspoon fresh herbs
For the dressing:
Add all ingredients into a mason jar and shake well to combine. Alternatively, add ingredients to a small bowl and whisk to combine.
Taste and add more vinegar or salt if desired.
For the salad:
Place a small amount of dressing at the bottom of jar; roughly 2 teaspoons.
Add layers of quinoa, shredded kale, tomatoes, and 1/4 cup parmesan cheese in whatever order you want; pressing the quinoa down slightly each time it is added. Place a small amount of dressing in middle of the jar between layers. Add Canadian bacon as one layer towards the middle or top of the jar. Top with remaining dressing, shredded cheese and fresh herbs.