Mason Jar Lentil & Spinach Salads
Prep Time
Serves
Cooking Mode
⅓ cup olive oil
3 tbsp white wine vinegar
4 tsp finely chopped fresh dill
1 shallot, minced
1 tsp Dijon mustard
¼ tsp salt
1 can green lentils, drained and rinsed
1 large carrot, coarsely grated
¼ cup finely crumbled feta
4 cups packed baby spinach
⅓ cup olive oil
3 tbsp white wine vinegar
4 tsp finely chopped fresh dill
1 shallot, minced
1 tsp Dijon mustard
¼ tsp salt
1 can green lentils, drained and rinsed
1 large carrot, coarsely grated
¼ cup finely crumbled feta
4 cups packed baby spinach
Directions
1To make dressing, whisk oil with vinegar, dill, shallot, mustard and salt. Set aside.
2Fill 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
