Layered Lentil and Vegetable Salad

Tested Till Perfect

The easy make-ahead components of this lovely layered salad make for a relaxed picnic day. Lentils give the dish a protein boost, and their softer texture contrasts nicely with the crunchy vegetables.

Servings: 8

Ingredients:

Nutritional Info
PER SERVING: about -
cal 215
pro 9 g
total fat 10 g
sat. fat 1 g
carb 26 g
fibre 7 g
chol 0 mg
sodium 532 mg
% RDI: -
calcium 8%
iron 28%
vit A 17%
vit C 70%
folate 84%
    1 cup (250 mL) green or brown lentils
    1 lb (500 g) yellow beans, trimmed and cut in half
    1 bunch arugula, trimmed
    Half red onion, diced
    1 sweet red pepper, diced
    1 can (14 oz/398 ml) artichoke hearts, drained and quartered
    Vinaigrette:
    1/3 cup (75 mL) olive oil
    1/4 cup (50 mL) white wine vinegar
    2 tbsp (25 mL) chopped fresh mint
    1 tsp (5 mL) mild curry paste
    1/2 tsp (2 mL) each salt and pepper

Preparation:

In large pot of boiling salted water, cook lentils for 30 minutes or until tender. Drain and chill under cold water; drain. Spoon lentils into large deep bowl or wide jar.

Meanwhile, in separate pot of boiling salted water, cover and cook beans for 4 to 7 minutes or until tender-crisp. Drain and chill under cold water.

Tear arugula into bite-size pieces. Top lentils with layer each of onion, red pepper, yellow beans and arugula. Top with artichokes.

Vinaigrette: In bowl, whisk together oil, vinegar, mint, curry paste, salt and pepper. (Make-ahead: Cover and refrigerate salad and vinaigrette separately for up to 12 hours.) To serve, drizzle over salad and toss to coat.

Additional Information

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