Garbanzo Bean & Veggie Salad

Directions

1. Wash hands with soap and water.
   
   
2. Rinse fresh produce.
   
   
3. In a small bowl, whisk together sour cream, buttermilk, mayonnaise, cheese, lemon juice, peppercorns, garlic salt and onion powder. Set aside.
   
   
4. Divide and layer the salad ingredients evenly between 4 quart-size jars in this order: dressing, beets, garbanzo beans, 1/2 cup arugula, carrots, red onion, 3 tablespoons walnuts, 1/2 cup arugula and 3 tablespoons walnuts.
   
   
5. Seal and refrigerate until ready to eat.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!