Rainbow Lentil Mason Jar Salad
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Recipe by

Lentils.org

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Rainbow Lentil Mason Jar Salad

Prep Time: 10 Minutes

Total Time: 20 Minutes

Servings: 5

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

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Recipe by

Lentils.org

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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