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.
- Portion size 8 servings
Ingredients
Method
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.
Nutritional facts <b>PER SERVING:</b> about
- Sodium 532 mg
- Protein 9 g
- Calories 215.0
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
%RDI
- Iron 28.0
- Folate 84.0
- Calcium 8.0
- Vitamin A 17.0
- Vitamin C 70.0
