Lentil Salad With Diced Veggies & Mint Ginger Dressing
Try this Lentil Salad With Diced Veggies & Mint Ginger Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups dried lentils (see notes above) 5 green onions diced 2 celery stalks, diced 1 medium cucumber, peeled & diced 1 1/2 cups chopped cherry tomatoes 3 cups baby arugula leaves dressing: 1 inch piece fresh ginger 5 fresh mint leaves 1 teaspoon dijon mustard 2 tablespoons white wine vinegar or lemon juice 1/
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Place the lentil in a pot and cover with water by three inches. Bring to a boil, then reduce the heat to a simmer and cook until the lentils are “al denteâ€. Drain, and cool the lentils to room temperature. Place the lentils, onions, celery, cucumber, cherry tomatoes in a bowl and toss. Place the dressing ingredients into a blender and pulse until blended. Pour the dressing over the lentil mix and toss well. Add the arugula and toss gently. Place in a large bowls and enjoy!
