Ingredients
>
1 (8 oz) bag shredded iceberg lettuce
>
1/2 (10 oz) bag shredded carrots
>
1 large red bell pepper, diced
>
1 (8 1/2 oz) can corn, drained
>
1 small bunch basil, sliced
>
1 lemon, zest and juice
>
6 tbsp mayonnaise
>
4 jarred peppadew peppers, chopped
Steps
1
Layer the lettuce, carrots, pepper, corn and basil in 6 wide-mouth quart canning jars with lids.
2
Add lemon zest and 2 tbsp juice to mayonnaise in a small jar with a tight-fitting lid. Mix in the chopped peppadews and 2 tbsp pickling liquid from the peppadew jar and shake well.
3
Dress salads right before serving.
Tips
This salad is easy to transport in a cooler. Keep the dressing separate until ready to serve.
