Layered Lentil and Vegetable Salad

Layered Lentil and Vegetable Salad Layered Lentil and Vegetable Salad  
 
  • 15 min prep
  • 22-25 minutes
  • 150 calories
  • $1.35
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 10 servings
  • 1 lb (450 g) yellow wax beans, trimmed and cut in half
  • 1 C (250 ml) cooked green or brown lentils, rinsed and drained
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1 small head Romaine lettuce, coarsely chopped
  • 1 can (14 oz /398 ml) artichoke hearts, drained and quartered
  • 1 C (250 ml) Balsamic Vinaigrette, prepared

Preparation


 
  • Steam wax beans until tender crisp. Refresh under cold water and drain.
  • In a large glass bowl, layer ingredients in the following order: lentils, onion, pepper, beans, lettuce, artichoke heart.
  • Drizzle with Balsamic Vinaigrette and serve.
Nutritional Serving Size Per Serving
Calories 150
Fat 9 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrates 17 g
Fibre 5 g
Sugar 5 g
Protein 4 g

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Sea Salt (Grinder)
$15.00
Cruet
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Black Pepper (Grinder)
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Balsamic Vinaigrette Dressing Mix
$11.50