Rainbow Lentil Mason Jar Salad

Ingredients

DRESSING:

1/3 cup (75 mL) rice wine vinegar

1 Tbsp (15 mL) honey

1 tsp (5 mL) Dijon or whole grain mustard

3 Tbsp (45 mL) canola oil

to taste, salt and ground black pepper

SALAD:

1 1/4 cups (310 mL) thinly sliced carrots

1 1/4 cups (310 mL) thinly sliced snap peas

2 1/2 cups (625 mL) cooked brown rice

1 1/4 cups (310 mL) thinly sliced red cabbage

2 1/2 cups (625 mL) cooked green lentils

2 1/2 cups (625 mL) thinly sliced kale, stem removed

1 cup (250 mL) pomegranate seeds

3/4 cup (180 mL) toasted almonds (optional)