Layered Mason Jar Salad with Zesty Little Havana Vinaigrette

INGREDIENTS
6 (12-ounce) mason jars, lids removed
1 1/2 cups romaine lettuce, rinsed and chopped
3 navel oranges, peeled and segmented
12 cherry tomatoes, quartered
1/2 cup jicama, peeled and thinly sliced lengthwise (optional)*
2 handfuls baby spinach leaves
6 radishes, thinly sliced lengthwise
1/2 cup diced red onion
Little Havana Vinaigrette (see instructions below)
*Crisp and sweet, jicama is a lesser-known root vegetable that adds fresh, tropical flavor to any dish. Visit your local grocery or international foods store and ask for assistance.

1. Evenly divide ingredients among the mason jars, then layer into container in the order listed.
2. Pour a small amount of Little Havana Vinaigrette or other dressing into jar, or serve on the side in a small decorative dish.

Tip: Mason jars are inexpensive and available right in your grocery store. But if you don’t have these old-fashioned containers on hand, feel free to use a large glass bowl for the same stunning visual effect.

Little Havana Vinaigrette
Sweet and spicy, this easy homemade dressing is the perfect companion to any salad.

INGREDIENTS
2 to 4 cloves garlic, minced
1/4 cup white wine vinegar
1/4 cup lime juice
1/2 cup olive oil
Salt and pepper, to taste

1. In a food processor or blender, blend together garlic, vinegar and lime juice.
2. Continue processing and pour in olive oil in a slow, steady stream.
3. Once combined, season to taste with salt and pepper.