Cuban Potato Shaker Salad

Directions

1. 1. Place the orange juice, lime juice, oil, oregano, cumin, garlic, black pepper, and salt in a blender. Blend on high until emulsified, about 30 seconds.
   2. Using 1.5-ounce or 2-ounce portion cups, pour 2 tablespoons (1 ounce) of the dressing into each portion cup and seal each with a tight-fitting lid.
   3. Prepare each salad component and place in separate containers- diced potatoes, diced ham, red bell peppers, brown rice, and green onions. Assemble shaker salads using 16-ounce clear cups with flat straw lids, and no-hole dome lids.
   4. In each 16-ounce cup, layer the components in the following order from bottom to top: ¼ cup brown rice, ¼ cup diced red bell peppers, 2.44 ounces diced ham, ½ cup diced potatoes, 1 tablespoon green onions.
   5. Place a flat lid over each cup, place a portion cup of dressing on the flat lid, and cover with a no-hole dome lid.  Hold chilled until service.