This portable lunch is delicious, healthy, filling and the perfect way to celebrate the fresh produce of spring.
Add 2-3 tablespoons of Lemon Vinaigrette to the Mason Jar.
Divide the edamame evenly on top of the vinaigrette.
Cut blanched asparagus spears into thirds and then place of top of edamame.
Squeeze Lemon Juice on apple slices, then put on top of asparagus.
Divide peas evenly and put in mason jars after asparagus.
Top peas with Shaved Parmesan.
Stuff Mason Jars with lettuce and seal. Will last for 5-7 days.
Combine all ingredients in bowl with the exception of salt, pepper and olive oil.
Slowly stream olive oil into bowl with combined ingredients while whisking.
Season with salt and pepper to taste.