Mason Jar Lentil & Spinach Salads

Prep time: 15min
Total time: 30min
Serves: 4
⅓ cup
olive oil
75 mL
3 tbsp
white wine vinegar
45 mL
4 tsp
finely chopped fresh dill
20 mL
1
shallot, minced
1 tsp
Dijon mustard
5 mL
¼ tsp
salt
1 mL
1 can
green lentils, drained and rinsed
540 mL
1
large carrot, coarsely grated
¼ cup
finely crumbled feta
60 mL
4 cups
packed baby spinach
1 L
Per serving (¼ recipe):
calories
310
fat
20 g
saturated fat
4 g
carbs
26 g
sugar
4 g
protein
12 g
cholestrol
10 mg
fibre
12 g
sodium
510 mg

Directions

  1. To make dressing, whisk oil with vinegar, dill, shallot, mustard and salt. Set aside.

  2. Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: dressing, lentils, carrot, feta and spinach. Seal jars and store refrigerated up to 24 hr. Shake well before serving.