Lentil Salad in a Jar with Honey Mustard Dressing

by Jodi MacKinnon (QFG)

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Course: Main, Side Dish
Cuisine: American, North American
Servings: 4-6 People
Calories: 0

Ingredients:

SALAD:
1 cup Green Lentils (cooked)
1/4 cup Dried Cranberries
1 cup Cherry Tomatoes (halved)
1/3 cup Red Onion (diced)
2 cups Spring Salad
1/2 cup Red Bell Peppers (chopped)
HONEY MUSTARD DRESSING:
1 tbsp Honey Mustard Powder
2 tbsp White Wine vinegar
1/4 cup Extra Virgin Olive Oil
1 tbso Lemon Juice
1/2 tsp Sea Salt
1 tbsp Greek Yogurt

Instructions:

In a small bowl, whisk together honey mustard powder, vinegar, olive oil, lemon juice, salt and yogurt until emulsified.
To assemble salad, in a medium or large mason jar, add dressing at the bottom. Add the cooked lentils, red bell pepper, onion, cranberries and spring salad.
Cover with lid and refridgerate.

Cooking Instructions for Lentils: Rinse 1 cup of lentils. In a pot, add the lentils and 2 1/2 cups of water and bring it to a boil. Reduce heat to a simmer, cover and cook until tender. Approximately 20 - 25 minutes. Drain before use.

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About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

in Recipe Index

# American Main North American Side Dish