Rainbow Lentil Mason Jar Salad – Lentils.org

Rainbow Lentil Mason Jar Salad

  By lentilsorg  ,

February 15, 2016

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As practical as it is beautiful: make-ahead lunches for the whole week!

  • Prep: 10 Minutes
  • Cook: 10 Minutes
  • 10 Minutes

    10 Minutes

    20 Minutes

  • Yields: 5


  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.



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)


Nutrition Facts

Serving Size1 jar
Sodium340 mg
Potassium727 mg
Protein18 g
Cholesterol0 mg
Sugar12 g
Total Fat19 g
Saturated Fat2 g
Total Carbohydrates63 g
Dietary Fiber14 g