Ingredients

2 teaspoons Dijon mustard

2 teaspoons lemon juice

1 teaspoon olive oil

1/2 teaspoon honey

1/8 teaspoon kosher salt

1/4 cup shredded carrots

1/2 cup cooked quinoa, cooled

2 ounces skinless, boneless canned salmon in water, drained

2 teaspoons grated Parmesan cheese

1 cup shaved Brussels sprouts

Instructions

1. Whisk together mustard, lemon juice, olive oil, honey, and salt; pour into jar for salad.
2. Layer carrots, quinoa, salmon, cheese, and Brussels sprouts. Close lid; refrigerate up to 24 hours. 
3. The salad lasts longer for me if I carry the salmon in the can without putting it in the mason jar.  I layer all other ingredients except this one in the jar.