Name: Rainbow Salad in a Jar
Prep time: 25 min
Total time: 25 min
Ingredients: 1 cup (500 mL) dry yellow split peas (rinsed (yields 2 cups/500 mL cooked peas)); 1 can (14 oz/398 mL) lentils (yields 1 1/4 cups/300 mL cooked lentils) (drained & rinsed); 1 cup 250 mL sliced green or red seedless grapes; 1 cup (250 mL) grated carrot; 1 cup (250 mL) grated purple cabbage; 1 cup 250 mL diced sweet yellow or red pepper; 1/4 cup (60 mL) apple cider vinegar; 1/4 cup (60 mL) canola oil (cold pressed if available); 2 Tbsp (30 mL) liquid honey; 2 tsp (10 mL) Dijon mustard; 2 cloves garlic (finely minced); 1-2 green onions (finely sliced); 1/2 cup 125 mL grated or crumbled cheese (Blue, Cheddar, Gouda, or Edam); 1/4 cup (60 mL) pecan pieces (toasted, optional); 1/4 cup (60 mL) dried cranberries (optional)

Nutrition

Serving Size: 16 oz (500 mL) jar Calories: 431 Total Fat: 15 g Saturated Fat: 1 g Carbohydrate: 60 g Fibre: 7 g Sugars: 23 g Protein: 17 g Sodium: 201 mg Potassium: 938 mg Iron: 4 mg

Ingredients

Salad

1 cup (500 mL) dry yellow split peas rinsed (yields 2 cups/500 mL cooked peas)
1 can (14 oz/398 mL) lentils (yields 1 1/4 cups/300 mL cooked lentils) drained & rinsed
1 cup 250 mL sliced green or red seedless grapes
1 cup (250 mL) grated carrot
1 cup (250 mL) grated purple cabbage
1 cup 250 mL diced sweet yellow or red pepper

Dressing

1/4 cup (60 mL) apple cider vinegar
1/4 cup (60 mL) canola oil cold pressed if available
2 Tbsp (30 mL) liquid honey
2 tsp (10 mL) Dijon mustard
2 cloves garlic finely minced

Topping

1-2 green onions finely sliced
1/2 cup 125 mL grated or crumbled cheese (Blue, Cheddar, Gouda, or Edam)
1/4 cup (60 mL) pecan pieces toasted, optional
1/4 cup (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 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.

tips

Double the amount of cooked split peas and freeze in an airtight container for up to 6 months for the future.
Diced apple can be used in place of the grapes.

Reviews

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.

Bev Anderson

May 27, 2019

Rainbow Salad in a Jar