Makes 4 servings (1 1/2 cups each)
Prep Time: 35 minutes
Total Time: 1 hour 35 minutes
Basil and balsamic flavor a lentil salad that's packed with veggies.
DRESSING
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
SALAD
1 cup dried lentils, sorted, rinsed
3 cups water
1 1/2 cups Green Giant Niblets frozen whole kernel corn
2 (1 cup) medium carrots, thinly sliced
1 (1/2 cup) medium stalk celery, chopped
1 (1 cup) medium red bell pepper, chopped
1/4 cup chopped red onion
2 tablespoons chopped fresh basil leaves
4 leaves red or green leaf lettuce
- In small jar with tight-fitting lid, place dressing ingredients; shake well. Refrigerate.
- In 2-quart saucepan, heat lentils and 3 cups water to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender but not mushy. Drain. Rinse with cold water to cool; drain well.
- Meanwhile, cook corn as directed on bag. Drain. Rinse with cold water to cool; drain well.
- In large bowl, stir together cooked lentils, corn and remaining salad ingredients except lettuce. Pour dressing over salad; toss gently to coat. Refrigerate at least 1 hour to blend flavors.
- To serve, line plates with lettuce. Spoon salad onto lettuce.
Round out with a whole grain roll for a complete lunch.
Did you know? Fresh basil gives this salad an anise-like aroma. To change the flavor, try lemon basil or thai basil.
Healthy Hint: Lentils are a very good source of iron and soluble fiber.
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1 Serving
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Calories: 210
Protein: 6g
Carbohydrate: 32g
Dietary Fiber: 8g
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Calcium: 39mg
Sodium: 354mg
Sugar: 6g
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