Prep: 1. Mince garlic and juice lemon. 2. Chop red pepper and cucumber. Make: 1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend. Let sit for at least 10 minutes to let flavors blend. 2. Slowly whisk olive oil into lemon-juice mixture. 3. Divide dressing equally between 4 jars. In sequence add 1/4 of: red pepper, cucumber, beans, feta, spinach. 4. Store for up to 5 days. When ready to eat, shake into a bowl and toss to coat with dressing.
We like to make these in quart mason jars or re-use large pasta jars. If you're using that day, you can stuff everything into a smaller jar.