Meal-Prep Layered Salad (No-Soggy Method)

0 In a deep Pyrex container, add olive oil, red wine vinegar, Dijon mustard, salt, and black pepper. Gently swirl or stir to combine.
1 Add diced cucumbers first, followed by tomatoes, beets, and Kalamata olives. These sturdier vegetables protect the greens from the dressing.
2 Sprinkle feta cheese and pumpkin seeds evenly over the vegetables.
5 Top with sprouts or any tender greens last, so they stay crisp.
4 Cover tightly with the lid and store in the refrigerator.
3 When ready to eat, shake the container well or pour into a bowl and toss. Enjoy a perfectly dressed,non-soggy salad.