Italian Chopped Salad

Combine all the dressing ingredients in the Measure, Mix & Pour®. Mix until blended.
Place the cherry tomatoes in the Close & Cut and use the Coated Bread Knife to slice them in half.
Spiralize the cucumber with the fettuccine blade on the Veggie Spiralizer. Place the noodles on a paper towel to pat dry. Reserve ½ cup (125 mL) of the cucumber noodles for the salad; reserve remaining for another use.
Assemble the salad layers in the Make & Take Mason Jar. Put the cucumber noodles at the bottom, then layer with tomatoes, pasta, avocado, and lettuce. When layering, occasionally tap the jar to settle the layers and allow for more room for filling. Top with chicken and optional ingredients.
Add 2 tbsp (30 mL) of salad dressing to the lid of the Make & Take Mason Jar; reserve the remaining dressing for another use. When you're ready to serve, add the cheese and dressing to the jar and shake to combine.

Ingredient :

Lightened-Up Italian Vinaigrette
⅔ cup (150 mL) balsamic vinegar
1 tbsp (15 mL) sugar
½ tsp (2 mL) dried oregano leaves
¼ tsp (1 mL) onion powder
¼ tsp (1 mL) dried basil
¼ tsp (1 mL) salt
2 garlic cloves, pressed
⅓ cup (75 mL) olive or canola oil
Salad
½ cup (125 mL) cherry tomatoes
½ seedless cucumber
¼ cup (50 mL) cooked and completely cooled ditalini pasta
¼ cup (50 mL) avocado, seeded and diced
1½ cups (375 mL) romaine lettuce, chopped
½ cup (125 mL) diced, cooked chicken
1 tbsp (15 mL) crumbled blue cheese
Optional toppings: crumbled bacon or real bacon bits, sliced green onions