Smoked Salmon and Sugar Snap Pea Salad in a Jar

Ingredients:

• 1 tbsp. toasted sesame seeds
• 1 teaspoon poppy seeds
• 1 teaspoon dried onion flakes
• 8 radishes, thinly sliced
• 8 cups small arugula (about 150 g)
• 1 cup broccoli or alfalfa sprouts
• 220 g smoked salmon, torn into thin pieces
• 2 cups crushed bagel chips
• Half a small red onion, thinly sliced
• 3 tablespoons white wine vinegar
• 4 large eggs
• 350 g sugar snap peas, halved
• 0.5 cups of milk
• 110 g of cream cheese
• 2 tablespoons mayonnaise
• 1 small clove of garlic
• Special equipment: 4 liter wide-mouth glass jars with lids

Preparation:

1. Pickled onions:
   
   Combine the onions with 2 tablespoons of vinegar, cold water, and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, shaking occasionally. The onions will turn bright pink. Drain.
2. Prepare the eggs and peas:
   
   Place the eggs in a medium saucepan and add water to cover by 1 inch (2.5 cm). Bring to a boil, add the peas, cover, and remove from heat. Let sit for 10 minutes. Rinse the eggs and peas with cold water to cool. Peel the eggs and chop coarsely.
3. Refueling:
   
   Combine the milk, cream cheese, mayonnaise, remaining 1 tablespoon vinegar, garlic, and 1/2 teaspoon salt in a blender and blend until smooth. Pour the dressing into a small bowl and stir in the sesame seeds, poppy seeds, and onion flakes. Cover and refrigerate until ready to serve.
4. Assemble the salads:
   
   Place 4 liter wide-mouth jars and evenly distribute the radishes among them. Then layer in the arugula, sprouts, smoked salmon, peas, sliced ​​eggs, and pickled onions. Separately pack the dressing and bagel chips (for one serving, you'll need about 10 grams of dressing and 15 grams of chips). Just before serving, transfer the ingredients to a large bowl, add the bagel chips, toss with the dressing, and season with salt and pepper.