Recipes

Lentil Vegetable Salad with Dijon Vinaigrette

Valentina P

Difficulty

•

Time 20"

<20 Minutes Bell pepper Cali-style Carrot Celery Entree Lentil Salad

A lovely lentil salad with raw veggies, olives, parsley, and a simple creamy mustard vinaigrette. Using pre-cooked lentils makes this a breeze to put together.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 4-5 days

Shopping List

Salad

2 cups cooked lentils (Note 1)
1 celery stalk (about 1/2 cup diced)
1 large carrot (about 1/2 cup diced)
1/2 large red or yellow bell pepper (about 1/2 cup diced)
1/2 cup fresh parsley, chopped
1/2 cup pitted black olives, roughly chopped Vinaigrette
6 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoon shallot or onion, minced
2 teaspoons white balsamic vinegar
salt and pepper, to taste

Instructions

Step 1: Whisk together the vinaigrette ingredients until smooth.
Step 2: Chop the celery, bell peppers, and carrot into a very small dice.
Serve: Combine all salad ingredients in a large bowl. Add half of the vinaigrette and stir to combine. This is best served at room temperature or slightly chilled, with extra vinaigrette on the side. Any leftover vinaigrette can be stored in the fridge up to 1 week.

Recipe Notes

Note 1: We like to use pre-steamed lentils (available at many grocery stores, including Trader Joe's) as a time-saver here. They're already perfectly cooked and seasoned.

Nutrition

Serves 4
Calories Per Serving: 345			DAILY VALUE %
Total Fat 22g	34%	Total Carbohydrate 28g	9%
Sodium 323mg	13%	Fiber 9g	37%
Sugars 5g		Net Carbohydrate 19g
Cholesterol 0mg	0%	Protein 10g	19%
Vitamin A	86%	Vitamin C	24%
Calcium	5%	Iron	24%
Potassium 169mg	5%

Nutritional information suggested is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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Lentil Vegetable Salad with Dijon Vinaigrette

PT20M 2 cups cooked lentils (Note 1) 1 celery stalk (about 1/2 cup diced) 1 large carrot (about 1/2 cup diced) 1/2 large red or yellow bell pepper (about 1/2 cup diced) 1/2 cup fresh parsley, chopped 1/2 cup pitted black olives, roughly chopped 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot or onion, minced 2 teaspoons white balsamic vinegar salt and pepper, to taste Gluten Free Vegan 4 Servings

Ingredients:

4 Servings

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