- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- â…“ 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
