To make ahead: Refrigerate dressing and salad (except avocado) separately for up to 4 days.
Equipment: 4 small lidded glass jars; 4 3-cup lidded containers
275 calories; protein 14.6g; carbohydrates 6.9g; dietary fiber 2.8g; sugars 3.1g; fat 20.9g; saturated fat 5.6g; cholesterol 124.9mg; vitamin a iu 8907.5IU; vitamin c 11.1mg; folate 155mcg; calcium 158.9mg; iron 1.6mg; magnesium 30.5mg; potassium 450.5mg; sodium 498mg; thiamin 0.1mg.
2 fat, 1 1/2 vegetable, 1 high-fat protein, 1/2 medium-fat protein
Advertisement Directions Instructions Checklist Step 1 Whisk vinegar, oil, mustard, salt and pepper in a small bowl. Divide the dressing among 4 small glass jars. Advertisement Step 2 Divide romaine, scallions, tomatoes, cucumber, turkey, bacon, egg halves and Cheddar among 4 3-cup lidded glass containers. Step 3 Just before serving, add avocado (if using) and