Lentils.org

Recipe by

Lentils.org

View All

Rainbow Lentil Mason Jar Salad

Prep Time: 10 Minutes

Total time: 20 Minutes

Servings: 5

Make-ahead lunches for the whole week!

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    DRESSING:

    1/3 cup (75 mL) rice wine vinegar

    1 Tbsp (15 mL) honey

    1 tsp (5 mL) Dijon or whole grain mustard

    3 Tbsp (45 mL) canola oil

    to taste, salt and ground black pepper

    SALAD:

    1 1/4 cups (310 mL) thinly sliced carrots

    1 1/4 cups (310 mL) thinly sliced snap peas

    2 1/2 cups (625 mL) cooked brown rice

    1 1/4 cups (310 mL) thinly sliced red cabbage

    2 1/2 cups (625 mL) cooked green lentils

    2 1/2 cups (625 mL) thinly sliced kale, stem removed

    1 cup (250 mL) pomegranate seeds

    3/4 cup (180 mL) toasted almonds (optional)


Directions

  1. Line up five clean, 500 mL, wide mouth mason jars with fitted lids. For the dressing: whisk all dressing ingredients together and pour evenly into the mason jars.
  2. For the salad: distribute the ingredients evenly amongst the five jars, starting with carrots and finishing with almonds, creating beautiful layers. Seal and refrigerate until you’re ready to eat within 4-5 days.

Keep dressing at the bottom, with denser salad vegetables to keep other items crisp and to avoid sogginess.


Nutritional Information

  • Serving Size: 1 jar
  • Per serving:
  • Calories 480
  • Total Fat 19 g
  • Saturated Fat 2 g
  • Cholesterol 0 mg
  • Carbohydrates 63 g
  • Dietary Fibre 14 g
  • Sugar 12 g
  • Protein 18 g
  • Sodium 340 mg
  • Potassium 727 mg
  • Folate 210 mcg