"The most important part of the layering is making sure the dressing and the spinach (or whatever 'leaf' you choose) don't touch. As long as they stay separate, these salads can be made up to 4 days in advance and will stay fresh in the fridge with a lid on. This is one of my tricks to eating salad everyday for lunch at work. I make a few jars on Sunday night and just grab one to bring to work everyday. When you're ready to eat, just shake it up."
Main Ingredient : Penne 1lb penne or ziti – ½ pint container grape tomatoes – ½ cup sun dried tomatoes – ½ lb celingini (small mozzarella balls) – 1 large handful of baby arugula – ½ cup sliced garlic – 2 tbsp of olive oil – ¼ cup of extra virgin olive oil – salt and pepper to taste