Italian Style Salad Jar

Add the Eta Balsamic Dressing Vinaigrette to the bottom of the jar.

Remove one whole Roasted Red Pepper from the jar, shake to remove any excess liquid, and pat dry with a paper towel, before slicing lengthways into thin strips. Add to the jar, arranging so that the dressing is covered by the pepper strips.

Drain the Wattie's Cannellini Beans in Springwater, and rinse well with water. Allow the excess water to drain before adding to the jar, on top of the peppers, to form the next layer. Add the sweetcorn to form the next layer.

Slice the cherry tomatoes into halves or quarters (depending on size - cut into halves for smaller ones, and quarters for larger ones). Add these to the jar, on top of the Cannellini Beans, for the next layer.

Sprinkle the pine nuts over the tomato layer. (If toasting, place the nuts in a dry frying pan (don't add any oil). Heat on a medium heat for about 3 minutes, stirring frequently, until golden and fragrant. When they're golden brown, transfer them immediately to a plate, to stop the cooking and prevent burning.)

Fill the rest of the jar with mixed salad leaves (approximately 1-2 handfuls per jar). Its important that the salad leaves are at the top of the jar, and don't come into contact with the dressing, so that the leaves remain fresh during storage.

Store upright in the fridge, until ready to use.

When ready to serve, give the jar a shake, then empty the contents into a bowl, mixing everything together so that the dressing is evenly distributed. Season with salt and pepper if required.