Transform Vietnamese-style rolls served at restaurants into a colorful salad full of exotic flavors and textures guaranteed to give your afternoon a boost.

Summer Roll Pint-Jar Salad

For dressing, in a small bowl combine peanut butter, corn oil, soy sauce, sesame oil, vinegar and pepper; set aside.

In a small bowl, combine lettuce, mint and cilantro; set aside.

Place half of the noodles in each pint jar. Top each with dressing, followed by edamame, carrot, green onions, mango and lettuce mixture. Cover and refrigerate.

To serve, empty contents onto a plate, tossing to combine.