Super salads with lentils - thrive360
A Canadian superfood, the protein and fibre in lentils will elevate any salad to ensure that you're not hungry within the hour.
Zannat Reza, healthy eating, healthy lifestyle, healthy cooking, healthy recipes, half your plate, quick recipes, recipe
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Super salads with lentils

I like a fresh salad as much as the next person, but it gets bonus points if it has staying power. By this I mean a hefty dose of hunger-busting protein. Cue lentils. A Canadian superfood, the protein and fibre in lentils will elevate any salad to ensure that you’re not hungry within the hour. If you’re hungry to learn more about lentils, you may want to read about the 15 reasons to love lentils or visit Canadian Lentils for more delicious inspiration. (Disclosure: I’m doing some media work for Canadian Lentils.)

Mason jar salads are still trendy and can be a great make-ahead lunch option. They will last 4-5 days in your fridge as long at you layer them properly. Place the dressing at the bottom, then heartier vegetables (like carrots, cabbage, whole grape tomatoes, beans, snap peas), add a middle layer of whole grains (barley, brown rice or quinoa), then delicate leafy greens at the top. Tip: Use wide-mouth jars, which are easier to fill and empty.

Super summer salads with lentils

Ingredients

  • 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 (or barley)
  • 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)

Instructions

  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.
  3. Keep dressing at the bottom, with denser salad vegetables to keep other items crisp and to avoid sogginess.

Have you made mason jar salads? What are your favourite combinations?

  • Zannat

 

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