Lentil Salad
- Number of Servings: 8
Ingredients
Ingredients:1 pound green lentils (recommended: Sabarot) 2 scallions, chopped 1 cup halved seedless green grapes 1 cup halved seedless red grapes 1 cucumber, peeled, seeded and diced 1 red bell pepper, seeded and diced 1/2 cup coarsely chopped skinned and toasted hazelnuts 2 teaspoons lemon zest (from about 2 lemons) Vinaigrette: 1/3 cup fresh lemon juice (from 1 to 2 lemons) 1/3 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.
Number of Servings: 8
Recipe submitted by SparkPeople user RSLIMA.
Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
Pour the vinaigrette over the salad and toss well.
Number of Servings: 8
Recipe submitted by SparkPeople user RSLIMA.
Nutritional Info Amount Per Serving
- Calories: 167.3
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 149.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.8 g
- Protein: 5.9 g
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