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Rainbow Salad Jar
Nutrients per serving (1 jar)
431 Calories, 15 g Fat, 1 g Saturated Fat, 0 mg Cholesterol,
60 g Carbohydrate, 7 g Fibre, 23 g Sugar, 17 g Protein,
201 mg Sodium, 938 mg Potassium, 239 mcg Folate, 4 mg Iron
dried split yellow peas, rinsed
can lentils, drained and rinsed
sliced green or red seedless grapes
grated carrot
diced sweet yellow or red pepper
green onions, finely sliced
pecan pieces, toasted, optional
dried cranberries, optional
apple cider vinegar
canola oil, cold pressed if available
liquid honey
Dijon mustard
garlic, finely minced
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Ingredients
Salad
1 cup (250 mL)
1 – 14 oz (398 mL)
1 cup (250 mL)
1 cup (250 mL)
1 cup (250 mL)
Topping
1-2
¼ cup (60 mL)
¼ cup (60 mL)
Dressing
¼ cup (60 mL)
¼ cup (60 mL)
2 Tbsp (30 mL)
2 tsp (10 mL)
2 cloves
Directions
In a covered saucepan simmer split peas in 2 cups (500 mL)
water until moisture is absorbed and peas are tender, but
not mushy. About 20 – 25 minutes. Rinse and cool. Yields
2 cups (500 mL) cooked.
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.
PREP TIME:
20-25 minutes including
pulse cooking time
SERVES:
4 – 2 cup (500 mL) jars
For more great recipes visit
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