Mason Jar Lentil and Spinach Salads

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 30


  1. 1/3 cup (75 mL) olive oil
  2. 3 tbsp (45 mL) white wine vinegar
  3. 4 tsp (20 mL) finely chopped fresh dill
  4. 1 shallot, minced
  5. 1 tsp (5 mL) Dijon mustard
  6. 1/4 tsp (1 mL) salt
  7. 1 can (540 mL) green lentils, drained and rinsed
  8. 1 large carrot, coarsely grated
  9. 1/4 cup (60 mL) finely crumbled feta
  10. 4 cups (1 L) packed baby spinach


  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.