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Easy Layered Lunch Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Easy Layered Lunch Salad

Easy Layered Lunch Salad
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 400
pro 10 g
total fat 23 g
sat. fat 3 g
carb 41 g
fibre 6 g
chol 7 mg
sodium 611 mg
% RDI: -
calcium 8
iron 21
vit A 130
vit C 110
folate 65

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.

Ingredients

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.

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