Mason jar lentil & spinach salad

Salade de lentille et épinard dans un pot

Preparation time 30 minutes

Total time: 30 minutes

Ingredients

Vinaigrette

80 mL (⅓ cup) extra-virgin olive oil
45 mL (3 tbsp.) white wine vinegar
20 mL (4 tsp.) finely chopped fresh dill
1 shallot, thinly sliced (about 30 g)
5 mL (1 tsp.) Dijon mustard
One pinch salt

Salad

1 can (540 mL) green lentils, drained and rinsed
1 large carrot, peeled and coarsely grated (about 72 g)
60 mL (¼ cup) drained and finely crumbled feta
1 L (4 cups) packed baby spinach (about 500 g)

Directions

Vinaigrette:

Whisk together oil, vinegar, dill, shallot, mustard, and salt. Set aside.

Salad:

Fill four 500-mL (2-cup) Mason jars or 4 tall, narrow re-sealable food containers by layering ingredients into jars in the following order from bottom to top: vinaigrette, lentils, carrot, feta, and spinach. Screw on the lids. Shake well before serving.

Chef’s secret

Dried French green lentils (Du Puy lentils) are a great substitution for this salad as they hold their shape well when cooking. To cook, rinse well and add to boiling water. Reduce heat to medium-low and simmer 25 to 40 minutes, until tender but not mushy. Yield: 250 mL (1 cup) dried lentils produces about 500 mL (2 cups) cooked lentils.

Nutrition tip

You can prepare this salad ahead of time since it can be stored in the fridge for up to 24 hours.

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