Special equipment: Four 32-ounce wide-mouthed glass jars with lids
Make pickled onions: Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
Cook the eggs and peas: Put the eggs in a medium saucepan, and add water to cover by an inch. Bring to a boil, add the peas, cover and remove from heat. Let sit for 10 minutes. Run the eggs and peas under cold water to cool. Remove the eggshells and roughly chop the eggs.
Make the dressing: Pulse the milk, cream cheese, mayonnaise, remaining 1 tablespoon vinegar, garlic and 1/2 teaspoon salt in a blender until smooth. Pour the mixture into a small bowl, and stir in the sesame seeds, poppy seeds and onion flakes. Refrigerate the dressing, covered, until ready to serve.
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. 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.
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.
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