Toolbar

Printer Friendly Email RSS Feed Bookmark
Home Recipes Salads Bean
Lentil Salad
PDF Send Print

Rate it!
Votes (0) | Comments (0)
By Bessie Sicard
Posted July 23rd, 2007
Servings: 4
Author Notes: This low fat vegetarian salad is great on its own, stuffed in avocado boats or stuffed in a tortilla or pita bread for a quick sandwich.

Ingredients: 2 cups dried lentils
1/4 cup olive oil
1 teaspoon salt
1 small can mandarin oranges, drained
2 cloves garlic, minced
1 teaspoon grated lemon zest
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/2 cup raisins
1/3 cup finely chopped red onion
1 small carrot, grated
1 small red or yellow bell peppers, finely chopped
1 tablespoon fresh parsley
1 tablespoon chopped fresh chives or minced green onion
2 teaspoons fresh mint
Instructions: Cook lentils according to package directions until tender, about 30 minutes. Drain, rinse in cold water to stop the cooking process and drain again. Add remaining ingredients and mix well. Can be served at room temperature or chilled. This salad is even better when made a day ahead of time.


 

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

 

Sign up for Cheri's FabulousFoods Newsletter/Blog

Enter your email address:

Delivered by FeedBurner

Cheri's Twitter

    Follow me on Twitter
    FabulousLiving.comFabulousFoods.comFabulousTravel.comSheKnows