zucchini lentil salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 384.1
- Total Fat: 30.8 g
- Cholesterol: 0.0 mg
- Sodium: 395.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.6 g
- Protein: 5.9 g
View full nutritional breakdown of zucchini lentil salad calories by ingredient
Introduction
Hot or cold salad Hot or cold saladNumber of Servings: 6
Ingredients
-
1 cup Cous Cous
1 cup Lentils
3 cup, sliced Zucchini
1 cup, chopped Onions, raw
1 cup kernels Yellow Sweet Corn, Frozen
1 tbsp Extra Virgin Olive Oil
12 tbsp Extra Virgin Olive Oil
8 tbsp (C) Vinegar, White (Gr Value) (by DARRYLE2)
1 lemon yields Lemon Juice
3 clove Garlic
1 tsp Salt
1 tsp Pepper, black
Directions
Halve zucchini's and cut into 1/4 inch sections. Slice onion. Add zucchini, onion, corn into bowl and toss with 1 TBS olive oil. Salt and Pepper to taste. Roast for 20 mins. @ 350F or until zucchini reaches desired tenderness.
Prepare lentils per package instructions. Typically, 1 cup of lentils with 3-4 cups water. Bring to boil then reduce to simmer on low heat for 20 mins. w/ lid tilted. (or until desired tenderness)
Prepare Israeli cous cous per package instructions. prepared as pasta.
While other ingredients are cooking, prepare garlic vinaigrette as follows:
Mince 3 cloves garlic. Add garlic, olive oil, lemon juice, white vinegar, salt, pepper, and desired amount of Italian seasoning to bowl. Whisk until emulsified.
Finally, add vinaigrette, cous cous, lentils, and roasted vegetables to bowl and mix thoroughly.
Serve hot or cold.
Serving Size: makes 6-8 cups
Prepare lentils per package instructions. Typically, 1 cup of lentils with 3-4 cups water. Bring to boil then reduce to simmer on low heat for 20 mins. w/ lid tilted. (or until desired tenderness)
Prepare Israeli cous cous per package instructions. prepared as pasta.
While other ingredients are cooking, prepare garlic vinaigrette as follows:
Mince 3 cloves garlic. Add garlic, olive oil, lemon juice, white vinegar, salt, pepper, and desired amount of Italian seasoning to bowl. Whisk until emulsified.
Finally, add vinaigrette, cous cous, lentils, and roasted vegetables to bowl and mix thoroughly.
Serve hot or cold.
Serving Size: makes 6-8 cups
