Roast Beef and Cheddar Cheese Salad with Honey Mustard Vinaigrette

Ingredients

For the salad:
2 tomatoes, diced
1 spring onion, sliced
1 large carrot
12 thick slices of cucumber, cut into quarters
1/2 red capsicum, sliced
250g rare roast beef, cut into pieces
50g Mature Cheddar cheese

For this one I actually cheated and used a store bought vinaigrette but it’s easy to make your own, for example by using this recipe.

Instructions
1. Divide the dressing between the jars.
2. Add all the ingredients as they appear above, top with shredded Lettuce until full.
3. Top with lids and keep refrigerated for up to 5 days.

Enjoy!