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1
Special equipment: four 32-ounce wide-mouthed glass jars with lids
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2
Make pickled onions: Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl.
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3
Let sit for at least 30 minutes, tossing occasionally.
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4
(The onions will turn bright pink.)
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5
Strain.
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6
Cook the eggs and peas: Put the eggs in a medium saucepan, and add water to cover by an inch.
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7
Bring to a boil, add the peas, cover and remove from heat.
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8
Let sit for 10 minutes.
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9
Run the eggs and peas under cold water to cool.
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10
Remove the eggshells and roughly chop the eggs.
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11
Make the dressing: Pulse the milk, cream cheese, mayonnaise, remaining 1 tablespoon vinegar, garlic and 1/2 teaspoon salt in a blender until smooth.
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12
Pour the mixture into a small bowl, and stir in the sesame seeds, poppy seeds and onion flakes.
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13
Refrigerate the dressing, covered, until ready to serve.
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14
Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, evenly divide the radishes among the jars, then add the following in separate layers: the arugula, sprouts, smoked salmon, peas, chopped eggs and pickled onions.
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15
Pack the dressing and bagel chips (1 serving is about 1/3 cup dressing and 1/2 cup chips) in separate small containers for transporting.
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16
Just before serving, transfer the jarred ingredients to a large bowl, add the bagel chips, toss with the dressing and season with salt and pepper.
