Mason Jar Lentil & Spinach Salads
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- 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.
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 310
- Fat:
- 20 g
- Saturated Fat:
- 4 g
- Carbs:
- 26 g
- Fibre:
- 12 g
- Sugar:
- 4 g
- Cholesterol:
- 10 mg
- Protein:
- 12 g
- Sodium:
- 510 mg
