Ingredients

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 to 2 teaspoons honey
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons olive oil
• SALAD:
• 1 large zucchini, shaved
• 1 large yellow summer squash, shaved
• 1 large carrot, shaved
• 1 fresh beet, cut into matchsticks
• 6 radishes, sliced
• 1-1/2 cups haricots verts (French green beans), blanched and halved
• 2 grilled chicken breasts, sliced
• 1 cup frisee salad greens
• 2 cups torn Bibb lettuce
• 1 cup torn red leaf lettuce

Directions

1. To make the dressing, whisk the first nine ingredients in a small bowl. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, carrots, radishes, beets, chicken, zucchini, squash, green beans, and lettuce greens. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.

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