1. Layer the lettuce, carrots, pepper, corn and basil in 6 wide-mouth quart canning jars with lids.
2. Add lemon zest and 2 tbsp juice to mayonnaise in a small jar with a tight-fitting lid. Mix in the chopped peppadews and 2 tbsp pickling liquid from the peppadew jar and shake well.
3. Dress salads right before serving.
157 calories, 11g fat, 2g saturated fat, 6mg cholesterol, 250mg sodium, 14g carbohydrate, 3g fiber, 5g sugars, 2g protein