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As practical as it is beautiful: make-ahead lunches for the whole week!
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
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)
Keep dressing at the bottom, with denser salad vegetables to keep other items crisp and to avoid sogginess.
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