November 21st, 2024
Recipes
Lentil Vegetable Salad with Dijon Vinaigrette
Valentina P
- Difficulty
•
- Time 20"
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
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
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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:
