Lentil Pear And Arugula Salad Recipe By Tasty
LENTIL, PEAR, AND ARUGULA SALAD RECIPE BY TASTY
Here's what you need: unsweetened coconut flakes, soy sauce, maple syrup, liquid smoke, coconut oil, fresh arugula, pears, lentils, olive oil, balsamic vinegar, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F (160°C).
- In small bowl, add the coconut flakes, soy sauce, maple syrup, and liquid smoke. Mix until well-combined. Spread evenly on a greased baking sheet, making sure the flakes aren't touching as much as possible.
- Bake for 10-15 minutes, stirring every 5 minutes, until golden brown. Then remove from the oven and let cool for 10 minutes.
- In a large bowl, combine the arugula, pears, lentils, and coconut bacon.
- In a liquid measuring cup or small bowl, add the olive oil, balsamic vinegar, salt, and pepper. Mix until well-combined.
- Drizzle the dressing over the salad and toss well. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 10 grams, Protein 13 grams, Sugar 22 grams
ARUGULA AND PEAR SALAD
Provided by Rachael Ray : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toast nuts in small pan over medium heat until fragrant. Cool.
- Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.
LENTIL, BEETROOT AND ROCKET (ARUGULA) SALAD
Make and share this Lentil, Beetroot and Rocket (Arugula) Salad recipe from Food.com.
Provided by Lani D
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- At Home: combine lentils and beetroot. Toss in vinegar.
- At lunch: serve lentils and beetroot on the rocket and sprinkle a small serving of fetta cheese ontop.
Nutrition Facts : Calories 236.6, Fat 2.9, SaturatedFat 1.6, Cholesterol 8.9, Sodium 163.1, Carbohydrate 37.2, Fiber 17.1, Sugar 6.2, Protein 15.9
THE BEST LENTIL SALAD, EVER
This recipe was created by Sarah Britton and posted on the My New Roots blog. She calls it the best lentil salad ever, and I have to agree. I serve this over a small bed of baby arugula, and top the salad with some crumbled goat cheese for a healthy, tasty meatless meal. Other optional add-ins mentioned by Sarah are walnuts, fresh herbs & sprouts.
Provided by rpgaymer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 10 minutes, but they should take about 15 minutes in total. You will know they are cooked if they still retain a slight tooth - al dente! (Overcooking the lentils is the death of this dish) Drain & rinse the lentils under cold water and set aside.
- In a small bowl, make the dressing by whisking together the olive, vinegar, maple syrup, mustard and all the spices (salt through cinnamon).
- In a large serving bowl, gently combine the lentils and dressing. Add the onions, cranberries and capers and stir to combine well. If using other add-ins such as herbs, greens, or cheese, wait to add until just before serving. Otherwise, this salad can hang out in the fridge for as long as a couple days!
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