Tested till perfect Easy Layered Lunch Salad
Easy Layered Lunch Salad
Photography by Matthew Kimura

Easy Layered Lunch Salad

Packing salads in individual plastic containers or jars,  means that you won't need to include serving plates. If you're not on the go, create the layers in a large, straight-sided glass serving bowl for colourful effect.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1 cup 1cupcouscous
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)lentils, drained and rinsed
  • 1/4 cup 1/4cupchopped fresh basil or coriander
  • 1/2 tsp 1/2tspsalt
  • 4 4carrotcarrots, grated
  • 4 4radishradishes, halved and sliced
  • 2 cups 2cupschopped cauliflower floretcauliflower florets
  • 2 2celery stalkcelery stalks, sliced
  • 1 1sweet red peppersweet red peppers, chopped
  • 1-1/2 cups 1-1/2cupsLime Chili Dressing, (recipe link below)
  • 1-1/2 cups 1-1/2cupschilled English cucumberEnglish cucumbers
  • 2 cups 2cupscherry tomatocherry tomatoes, halved
  • 1/2 cup 1/2cupcrumbled feta cheese
  • 1 1green oniongreen onions, chopped
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In bowl, pour 1-1/2 cups (375 mL) boiling water over couscous; cover and let stand for 5 minutes. Fluff with fork. Refrigerate until chilled. With fork, stir in lentils, basil and salt. Divide among eight 2-cup (500 mL) plastic containers with tight-fitting lids.

In bowl, combine carrots, radishes, cauliflower, celery and red pepper. Layer evenly over couscous.

Drizzle with Lime Chili Dressing. Sprinkle with cucumber, tomatoes, feta and onion. Top with lids; chill and serve within 4 hours.

Nutritional Information Per serving: about

cal 400 pro 10g total fat 23g sat. fat 3g
carb 41g fibre 6g chol 7mg sodium 611mg

% RDI:

calcium 8 iron 21 vit A 130 vit C 110
folate 65
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