Layered Lentil and Vegetable Salad
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 |
Sea Salt (Grinder)
$15.00
$15.00
Cruet
$8.95
$8.95
Black Pepper (Grinder)
$15.00
$15.00
Balsamic Vinaigrette Dressing Mix
$11.00
$11.00