Salad Bowls (12 servings)

Dressing

3/4 cup Apple juice concentrate

3 Tablespoons olive oil

1/3 cup Balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

1 Tablespoon garlic, minced

4 oz. Baby spinach, fresh, leaves

Salad

3 cups Tomatoes, diced

1 1/2 cups Cucumbers, diced

3 cups Carrots, shredded

3 cups Red onions, thinly sliced

8 oz. (1 1/2 cups) Cranberries, dried

23 hard-boiled Eggs, diced

3 cups Apples, diced

6 cups Romaine lettuce, shredded

Dressing: Pour apple juice concentrate, olive oil, vinegar, salt, pepper, garlic, and spinach into a blender. Blend on high speed until dressing is liquefied and smooth. Mix for 3–5 minutes. DO NOT OVERMIX.

Assembly per bowl:

First layer: 2 Tbsp spinach dressing on the bottom of each container.

Second layer: 1⁄4 cup tomatoes on top of spinach.

Third layer: 1⁄8 cup cucumbers on top of tomatoes.

Fourth layer: 1⁄4 cup carrots on top of cucumbers.

Fifth layer: 1⁄4 cup onions on top of carrots.

Sixth layer: 2 Tbsp cranberries on top of onions.

Seventh layer: 1⁄2 cup eggs on top of cranberries.

Eighth layer: 1⁄4 cup apples on top of eggs.

Ninth layer: 1⁄2 cup lettuce on top of apples.