MEDITERRANEAN LENTIL SALAD
This Mediterranean Lentil Salad is packed with protein rich lentils, vegetables, feta cheese, olives and fresh herbs with a light lemony dressing. This healthy salad works perfectly as a side dish to a meal or even as lunch with pita bread and hummus.
Provided by julia
Categories Salad
Time 35m
Number Of Ingredients 18
Steps:
- Cook the lentils according to the package. Drain and set aside to cool.
- In a large bowl mix together the lentils, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
- In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
- Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.
BIG-BATCH MARINATED LENTILS
Stirring a simple vinaigrette into warm just-cooked lentils helps them drink up flavor so they taste anything but plain. Use French green or black beluga lentils as they will hold their shape best. You can keep a batch of these dressed lentils in the fridge and add to salads, pastas, soups, and more all week long.
Provided by Anna Stockwell
Categories Lentil Olive Oil Vinegar Honey Paprika Wheat/Gluten-Free Vegetarian Vegan Dairy Free
Yield Makes about 5½ cups (8-10 servings)
Number Of Ingredients 6
Steps:
- Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1". Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
- Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
- Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
- Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.
MARINATED GARDEN LENTIL SALAD PITA
Make and share this Marinated Garden Lentil Salad Pita recipe from Food.com.
Provided by ajbard
Categories Lunch/Snacks
Time 10m
Yield 1 pita, 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine lentils, carrots, celery and pepper with salad dressing. Fill pita with mixture.
Nutrition Facts : Calories 347.5, Fat 5.1, SaturatedFat 0.6, Cholesterol 2.7, Sodium 869.5, Carbohydrate 63.2, Fiber 14.6, Sugar 7.9, Protein 16.2
MARINATED VEGETABLE SALAD
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
MARINATED GARDEN LENTIL SALAD PITA
Steps:
- Make it: Combine lentils, carrots, celery and pepper with salad dressing. Fill pita with mixture.
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