Rainbow Salad in a Jar
This refreshing salad with peas and lentils has lots of satisfying protein to take you through the afternoon.
Servings 4 jars (2 cup/500 mL each)
Calories 431
Ingredients
Salad
- 1 cup (500 mL) dry yellow split peas, rinsed & drained (yields 2 cups/500 mL cooked peas)
- 1 can (14 oz/398 mL) lentils, drained & rinsed (yields 1 1/4 cups/300 mL cooked lentils)
- 1 cup (250 mL) sliced green or red seedless grapes (see notes)
- 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
Instructions
- 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.
- Diced apple can be used in place of the grapes.
Nutrition
Serving Size: 2cup (500 mL) jar | Calories: 431 | Total Fat: 15g | Saturated Fat: 1g | Carbohydrate: 60g | Fibre: 7g | Sugars: 23g | Protein: 17g | Sodium: 201mg | Potassium: 938mg | Iron: 4mg