Lentil, Tomato & Beet Salad with Bocconcini – Lentils.org

Lentil, Tomato & Beet Salad with Bocconcini

  By lentilsorg  

May 6, 2016

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  • Prep: 20 Minutes
  • Cook: 10 Minutes

  • 20 Minutes

    10 Minutes

    30 Minutes

  • Yields: 6
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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.

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

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories280
Sodium560 mg
Potassium690 mg
Protein9 g
Cholesterol0 mg
Sugar9 g
Total Fat14 g
Saturated Fat2.5 g
Total Carbohydrates31 g
Dietary Fiber8 g