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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

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

Method

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

Tips

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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
Calories:
310
Fat:
20 g
Saturated Fat:
4 g
Carbs:
26 g
Fibre:
12 g
Sugar:
4 g
Cholesterol:
10 mg
Protein:
12 g
Sodium:
510 mg