Mason Jar Lentil & Spinach Salads

  • Prep Time 15 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • ⅓ cup olive oil 75 mL
  • 3 tbsp white wine vinegar 45 mL
  • 4 tsp finely chopped fresh dill 20 mL
  • 1 shallot, minced
  • 1 tsp Dijon mustard 5 mL
  • ¼ tsp salt 1 mL
  • 1 can green lentils, drained and rinsed 540 mL
  • 1 large carrot, coarsely grated
  • ¼ cup finely crumbled feta 60 mL
  • 4 cups packed baby spinach 1 L

Directions

  • Step 1

    To make dressing, whisk oil with vinegar, dill, shallot, mustard and salt. Set aside.

  • Step 2

    Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: dressing, lentils, carrot, feta and spinach. Seal jars and store refrigerated up to 24 hr. Shake well before serving.

Tip

Dried French green lentils (Du Puy lentils) are a great substitution for this salad as they hold their shape well. To cook, rinse well and add to boiling water. Reduce heat to medium-low and simmer 25 to 40 min., or until tender but not mushy. 1 cup dried lentils yields approx. 2 cups (500 mL) cooked.

Nutrition Facts

  • Nutrition Description Per serving (¼ recipe):
  • Calories 310
  • Fat 20 g
  • Saturated Fat 4 g
  • Carbs 26 g
  • Sugar 4 g
  • Protein 12 g
  • Cholesterol 10 mg
  • Fibre 12 g
  • Sodium 510 mg