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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 225.2
  • Total Fat: 7.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.5 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 11.3 g
  • Protein: 12.4 g

View full nutritional breakdown of lentil salad calories by ingredient
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lentil salad

Submitted by: 1CRAZYDOG

Introduction

1-3/4 cups lentils (if using dry lentils, make sure you follow package directions to cook so they're soft)

2 cloves garlic

1/2 cup chopped green onion

1/2 cup canned tomatoes

3 teaspoons (1 Tablespoon) extra virgin olive oil

1 teaspoon fresh lemon juice (1/2 Tablespoon)

4 cups chopped Romaine lettuce

1/2 cup red bell pepper (approx. 4 oz) chopped


Mix lentils, green onion, tomatoes, and red pepper together with Romaine lettuce. Toss together.

Mix olive oil, garlic, lemon juice together till well blenced for lettuce dressing. I serve on the side so everyone can take their own. I personally use the "dip method" (dip lettuce in dressing and do not add it directly on the salad.)
Mix garlic, olive oil
1-3/4 cups lentils (if using dry lentils, make sure you follow package directions to cook so they're soft)

2 cloves garlic

1/2 cup chopped green onion

1/2 cup canned tomatoes

3 teaspoons (1 Tablespoon) extra virgin olive oil

1 teaspoon fresh lemon juice (1/2 Tablespoon)

4 cups chopped Romaine lettuce

1/2 cup red bell pepper (approx. 4 oz) chopped


Mix lentils, green onion, tomatoes, and red pepper together with Romaine lettuce. Toss together.

Mix olive oil, garlic, lemon juice together till well blenced for lettuce dressing. I serve on the side so everyone can take their own. I personally use the "dip method" (dip lettuce in dressing and do not add it directly on the salad.)
Mix garlic, olive oil

Number of Servings: 2

Ingredients

    1-3/4 cup lentils (if using dry lentils, be sure to follow package directions to cook lentils so they're soft)

    2 cloves garlic

    1/2 cup chopped green onions

    1/2 cup canned red tomatoes

    3 teaspoons or 1 Tablespoon extra virgin olive oil

    1 teaspoon (or 1/2 tablespoon) fresh lemon juice

    4 cups chopped Romaine Lettuce

    1/2 cup (or approx. 4 oz.) red bell pepper chopped

Directions

Makes 2 servings

Cook lentils per package instructions so that they're soft.

Prep (chop) veggies (green onion, Romaine lettuce, red pepper, canned tomatoes)

Mix garlic, olive oil, lemon juice togeher till well blended as dressing for lettuce.

Toss togehter the Romaine lettuce and chopped veggies.

I serve the dressing on the salad and use the "dip method" with the lettuce. I find I use less dressing that way -- calories saved!

Number of Servings: 2

Recipe submitted by SparkPeople user 1CRAZYDOG.






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