Mason Jar Lentil and Spinach Salads

30
Easy
Salads

Characteristics

Under 30 minutes Vegetarian Without nuts High Fibre

Nutritional Facts Per Serving

310
Calories
12 g
Protein
26 g
Carbs
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 310
  • Lipides 20 g
    • Saturated fat  4 g
  • Cholesterol 10 mg
  • Sodium  510 mg
  • Carbs 26 g
    • Sugar  4 g
  • Protein 12 g

Ingredients

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

Method

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