Lentil salad in a jar

Course Salad

Cuisine American

Keyword lentil salad, mason jar salad, meal prep lunch, vegan salad jar

Prep Time 15

Total Time 15

Servings 3 jars

Cooked lentils, cherry tomatoes and red onion over a two-mustard vinaigrette, topped with lettuce. Makes three quart jars.

Ingredients

Dressing

1/4 cup extra virgin olive oil
juice of 1/2 lemon
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon coarse seeded mustard
1/2 teaspoon sea salt
pepper to taste

Salad

2 cups cooked brown or green lentils (see note)
2 cups halved cherry tomatoes
3/4 cup chopped red onion
5 oz. favorite lettuce (I like an herb mix or arugula)

Directions

In a small bowl or jar, whisk the olive oil, lemon juice, vinegar, both mustards, salt and pepper until smooth and blended.
Spoon 2 tablespoons of dressing into the bottom of each of three quart-sized mason jars. Then, in each jar, add 2/3 cup lentils, 2/3 cup tomatoes, and 1/4 cup onion, and finish with 2 handfuls of greens.
Close the jars and refrigerate.
When you are ready to eat, shake the jar well so the dressing coats the salad, then tip it onto a large plate.

Notes

Keep refrigerated at 40°F (4°C) or below.

Refrigerate up to 2-3 days. Vacuum-packed steamed lentils or freshly cooked lentils both work; rinse and drain vacuum-packed lentils before use.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 3 jars; Dijon mustard counted as prepared mustard, coarse seeded mustard counted as prepared mustard, cooked brown or green lentils (the first choice counted), favorite lettuce (the first choice counted). Brands and portions vary, so use it only as an approximation.