Remove the snow peas or green beans.
Halve them and cook them in a saucepan with plenty of boiling water with some salt in 3-4 minutes (snow peas) or 6-8 minutes (green beans) al dente.
Rinse them in a sieve under cold running water and let them drain well.
Fill the preserving jar successively layer by layer with pumpkin seeds, hazelnuts, cheese strips, ham strips, pepper strips, snow peas or green beans, to, lamb's lettuce, rocket and lettuce leaves.
Press a little so that everything fits into it. Close the jar with the lid and put in the refrigerator until use.
Put the lemon juice with mustard, yogurt, olive oil and some salt and pepper in the small jar.
Close and shake well until everything mixes into a dressing.
Before dinner, put a deep plate on the opened jar, turn them together and let the salad spread over the plate.
Shake the jar with dressing well and drip the dressing over the salad.
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