2 tablespoons Olive oil 4 Baby carrots, quartered Kosher salt Black pepper 1 cup Cooked lentils, drained 2 tablespoons Red wine vinegar 2 teaspoons Shallots or red onion 1/2 cup Toasted walnuts 1/4 cup Ricotta, salata, or feta cheese 2 cups Arugula 2 Quart-sized canning jars
Preheat the oven to 350 degrees F.
Place the carrots on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and roast for about 6 minutes. When tender, remove from the oven to cool.
Place the vinegar in a mixing bowl, season with salt and add in the shallots or red onion. Whisk in the 3 tablespoons of olive oil. Divide the mixture evenly between two mason jars. Add the lentils to the jars.
Divide the cooled carrots between the two jars, then add in the walnuts, cheese and arugula. Place the top on the jar and place into the fridge until ready to eat.
When ready, give the salad jar a shake to dress and enjoy.
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