Guys. Spring is in the air. (Finally!) This easy salad with bright berries, spring asparagus, and our new fav cottage cheese is PERFECT. Pack it in a mason jar to bring for lunch, or serve it for a light dinner. Either way your taste buds will thank you!

Serves 2

What you need     

2 containers Good Culture Cottage Cheese (5 oz each)
1 cup mixed berries (we used strawberries and blackberries)
6 tablespoons Tessemae's Pantry Classic Balsamic
8 ounces asparagus (1/2 bunch) trimmed, cut into 1 inch lengths
2 cups chopped kale
2 tablespoons sunflower seeds
2 tablespoons Epic Bacon Bits (optional)

What to do

1. Bring an inch of salted water to a boil in a small saucepan. Add the asparagus and cook until bright green, 30 seconds. Drain and run under cold water.
2. Assemble the salads in 2 wide mouth quart size mason jars. 
3. Layer in this order: cottage cheese, berries, balsamic, asparagus, kale, sunflower seeds, and bacon bits. Top with lids and refrigerate, up to 3 days.
4. To serve, invert salads into bowls or plates and enjoy!