GARDEN VEGETABLE LENTIL SALAD
Healthy Vegetarian Salad. Perfect for using up your garden veggies. From Plan B Organic Farm. Recipe must be chilled for atleast over night.
Provided by FrVanilla
Categories Vegetable
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place lentils in a large salad bowl.
- Heat 1 tablespoon oil in a large frying pan set over medium heat. Add onion, carrots and garlic. Sauté, stirring occasionally, until onion is softened, about 5 minutes. Stir in jalapeño, pepper and peas. Sauté for another 2 minutes. Remove from heat and add to lentils.
- In a bowl, whisk 1 tablespoon oil with lemon juice, cumin, salt and cayenne, if using. Stir into salad. Taste and add more salt, if needed.
- If making ahead, cover and refrigerate up to 2 days, then add fresh herbs, if using, just before serving.
GARDEN LENTIL SALAD
Provided by Marianne Mays
Categories Salad Quick & Easy St. Patrick's Day Lentil Spring Bon Appétit Ireland
Yield Serves 6
Number Of Ingredients 12
Steps:
- Cook lentils in pot of boiling salted water until just tender, about 20 minutes. Drain well. Place in large bowl. Mix in tomatoes, onion, radishes, parsley, olives and capers.
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pepper. Sauté until just tender, about 5 minutes. Using slotted spoon, transfer to bowl with lentil mixture. Pour oil from skillet into measuring cup. Add enough additional oil to measure 1/2 cup. Whisk in lemon juice. Season with salt and pepper. Add dressing to salad; toss to coat. Mix in feta. Transfer salad to serving bowl or platter. Garnish with chopped hard-boiled eggs.
LENTIL SALAD WITH ROASTED VEGETABLES
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
- In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
GARDEN VEGETABLE SALAD
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.
Nutrition Facts :
GARDEN VEGETABLE SALAD
Make and share this Garden Vegetable Salad recipe from Food.com.
Provided by olivegreen17
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash vegetables thoroughly with warm water.
- Slice and dice vegetables however you wish and drain olives.
- Toss sald greens with vegetables and olives in large bowl.
- Add dressing; mix until salad is well coated.
- Top with chedder cheese.
- Enjoy!
Nutrition Facts : Calories 302.7, Fat 29.4, SaturatedFat 7.5, Cholesterol 14.8, Sodium 109.8, Carbohydrate 7.3, Fiber 1.6, Sugar 4.4, Protein 4.5
FRESH GARDEN VEGETABLE SALAD
When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.
Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED VEGETABLE SALAD WITH LENTILS
Green lentils are delicate in flavor and hold their shape during cooking. Brown lentils can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring lentils, garlic, and 2 cups water to a boil over high. Reduce heat and simmer until lentils are tender, about 25 minutes. Season with salt and pepper and let cool.
- Preheat oven to 350 degrees. Arrange roasted vegetables in a single layer on a rimmed baking sheet and bake until warmed through, 8 to 10 minutes.
- Arrange arugula on a platter and top with vegetables, lentils, and cheese. Drizzle with vinegar and oil and season with salt and pepper.
Nutrition Facts : Calories 365 g, Fat 20 g, Fiber 11 g, Protein 15 g, SaturatedFat 6 g
LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY
Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
- Bake for 20 minutes, flipping halfway through.
- In a medium saucepan, add lentils and water, and bring to a boil.
- Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
- When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
- For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
- Pour dressing over lentils and vegetables and toss until fully coated.
- Transfer lentil salad to two containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams
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