• 2 cups WP Rawl Farms® Kale

• 1 cup Cherry tomatoes, chopped

• 1/2 cup Colby Jack, grated

• 2 boiled eggs, sliced

• 1 cup mini cucumbers, diced

• 4 slices of cooked bacon, crumbled 

• ¼ cup Honey Mustard Dressing

Split all of the ingredients between two mason jars (we used wide mouth pint jars) layering the honey mustard dressing, cucumber, tomato, cheese, egg, bacon, and kale. Tightly screw on the lid and store in the refrigerator for up to 3 days.