1cup(250 mL) sliced green or red seedless grapes (see notes)
1cup(250 mL) grated carrot
1cup(250 mL) grated purple cabbage
1cup250 mL diced sweet yellow or red pepper
Dressing
1/4cup(60 mL) apple cider vinegar
1/4cup(60 mL) canola oil, cold pressed, if available
2Tbsp(30 mL) liquid honey
2tsp(10 mL) Dijon mustard
2clovesgarlic, finely minced
Topping
1-2green onions, finely sliced
1/2cup(125 mL) grated or crumbled cheese (Blue, Cheddar, Gouda, or Edam)
1/4cup(60 mL) pecan pieces, toasted, optional
1/4cup(60 mL) dried cranberries, optional
Directions
In a covered saucepan, simmer split peas in 2 cups (500 mL) water, stirring occasionally until moisture is absorbed and peas are tender, but not mushy, about 25 to 30 minutes. Rinse and cool.
Meanwhile, whisk together dressing.
Evenly divide salad ingredients and layer in each of the four jars. Top with green onion and sprinkle pecans and cranberries, if desired. Pour an equal amount of dressing over each jar, seal and refrigerate until ready to go. Add the cheese when you eat the salad.
Notes
Feel free to cook double the amount of split peas and freeze the extras in an airtight container for up to 6 months for the future.
Made this this afternoon and enjoyed it for supper.
A bit of work getting everything ready but totally worth it. Dressing was spectacular and topped it with blue cheese. A “stick to your ribs” ultra healthy salad. Lentils and chickpeas do not stand out in the flavour but rather blend in. Husband says yes, make it again! Win.
1cup(250 mL) sliced green or red seedless grapes (see notes)
1cup(250 mL) grated carrot
1cup(250 mL) grated purple cabbage
1cup250 mL diced sweet yellow or red pepper
Dressing
1/4cup(60 mL) apple cider vinegar
1/4cup(60 mL) canola oil, cold pressed, if available
2Tbsp(30 mL) liquid honey
2tsp(10 mL) Dijon mustard
2clovesgarlic, finely minced
Topping
1-2green onions, finely sliced
1/2cup(125 mL) grated or crumbled cheese (Blue, Cheddar, Gouda, or Edam)
1/4cup(60 mL) pecan pieces, toasted, optional
1/4cup(60 mL) dried cranberries, optional
1
In a covered saucepan, simmer split peas in 2 cups (500 mL) water, stirring occasionally until moisture is absorbed and peas are tender, but not mushy, about 25 to 30 minutes. Rinse and cool.
2
Meanwhile, whisk together dressing.
3
Evenly divide salad ingredients and layer in each of the four jars. Top with green onion and sprinkle pecans and cranberries, if desired. Pour an equal amount of dressing over each jar, seal and refrigerate until ready to go. Add the cheese when you eat the salad.
Made this this afternoon and enjoyed it for supper.
A bit of work getting everything ready but totally worth it. Dressing was spectacular and topped it with blue cheese. A “stick to your ribs” ultra healthy salad. Lentils and chickpeas do not stand out in the flavour but rather blend in. Husband says yes, make it again! Win.