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Recipe by

Lentils.org

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Lentil, Tomato & Beet Salad with Bocconcini

Prep Time: 20 Minutes

Total time: 30 Minutes

Servings: 6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) cooked green lentils

    2 cups (500 mL) halved cherry tomatoes

    2 cups (500 mL) diced cooked beets

    4 scallions, sliced

    2 Tbsp (30 mL) chopped fresh dill

    1/4 cup (60 mL) chopped fresh parsley

    1 cup (250 mL) baby bocconcini cheese, drained and rinsed

    1/4 cup (60 mL) extra virgin olive oil

    3 Tbsp (45 mL) balsamic vinegar

    2 garlic cloves, minced

    1 tsp (5 mL) honey

    1/2 tsp (2 mL) salt

    1/4 tsp (1 mL) pepper

    2 cups (500 mL) fresh baby kale, spinach, or arugula


Directions

  1. Combine lentils, vegetables, herbs, and cheese in a large bowl.
  2. In a jam jar, add olive oil, balsamic vinegar, garlic, honey, salt, and pepper, and shake well.
  3. Add greens to the salad, drizzle with dressing, and adjust seasonings with more salt and pepper if needed.

Quick Tip: If unable to find baby bocconcini, buy the larger size or fresh mozzarella and tear or slice into smaller pieces.


Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 280
  • Total Fat 14 g
  • Saturated Fat 2.5 g
  • Cholesterol 0 mg
  • Carbohydrates 31 g
  • Dietary Fibre 8 g
  • Sugar 9 g
  • Protein 9 g
  • Sodium 560 mg
  • Potassium 690 mg
  • Folate 189 mcg