Learn about our COVID-19 Mitigation Strategies

Lentil Vegetable Salad

Lentil Vegetable Salad

Lentil Vegetable Salad

Admin
This colorful meatless salad will satisfy and delight while providing lots of plant-based nutrients. 
Course Main Course
Cuisine Grains / Lentils
Servings 4 people

Ingredients
  

  • 2 packages Fresh Express® Spinach & Arugula
  • 1 cup dry red lentils
  • 1 cup carrot diced
  • 1/2 cup red onion diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 quart broccoli crowns cut into small pieces
  • 1 quart cauliflower florets cut into small pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 pint cherry tomatoes cut in half

Instructions
 

  • Heat oven to 425°F.
  • In a saucepan combine lentils, carrot, onion, thyme, and salt. Add enough water to cover by 1-inch. Bring to boil, reduce heat and simmer, uncovered, for 15 to 20 minutes or until lentils are tender but not too soft; drain. Cool.
  • Meanwhile, place the broccoli and cauliflower in a large bowl. Sprinkle with olive oil, salt and pepper; toss to coat. Spread vegetables in a single layer on a baking sheet. Bake at 425°F for 15-20 minutes, or until lightly browned. Cool.
  • To serve, divide the Fresh Express® Spinach & Arugula among 4 plates. Top with the lentils, broccoli, cauliflower, and cherry tomatoes, dividing equally. Drizzle with the Curry Cucumber Yogurt dressing.
Keyword Arugula, Entrees, Nut Free, Plant-based, Spinach, Vegetarian
Made with
Spinach & Arugula

Recipe Suggestions

Turkey Curry Bowl

Turkey Curry Bowl

Serves 4
18 mins
Caprese Cauliflower Pizza

Caprese Cauliflower Crust Pizza

Serves 2
25 mins
Turkey Bacon Caesar Wrap

Turkey Bacon Caesar Wrap

Serves 4
10 mins
More Recipes
SHARE
Our website uses cookies
This website uses cookies to improve user experience. By using our website consent you to all cookies in accordance with our Cookie Policy. Learn more about our Cookie policy
accept all cookies