Easy Layered Lunch Salad

Easy Layered Lunch Salad Author: Canadian Living Credits: 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.

  • Portion size 8 servings

Ingredients

  • 1 cup couscous
  • 1 can lentils drained and rinsed
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped coriander
  • 1/2 teaspoon salt
  • 4 carrots grated
  • 4 radishes halved and sliced
  • 2 cups chopped cauliflower florets
  • 2 celery stalks sliced
  • 1 sweet red pepper chopped
  • 1 1/2 cup Lime Chili Dressing (recipe link below)
  • 1 1/2 cup chilled English cucumber
  • 2 cups cherry tomatoes halved
  • 1/2 cup crumbled feta cheese
  • 1 green onion chopped

Method

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 facts <b>Per serving:</b> about

  • Sodium 611 mg
  • Protein 10 g
  • Calories 400.0
  • Total fat 23 g
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 41 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 65.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 130.0
  • Vitamin C 110.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Layered Lunch Salad

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