Easy Layered Lunch Salad
Easy Layered Lunch Salad
Photography by Matthew Kimura
This recipe makes 8 servings
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 |
- Portion size: 8
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
- 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
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.
