LENTIL, CARROT & HAM SALAD
Use pulses as the base for your sweet mustard-dressed salad to create a healthy lunch that's full of fibre and vitamin C
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 9
Steps:
- Combine the salad ingredients in a large mixing bowl. To make the dressing, whisk together the ingredients with 1 tbsp water and some seasoning. Pour the dressing over the salad and stir well to combine.
Nutrition Facts : Calories 400 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 3.7 milligram of sodium
WARM LENTIL- HAM SALAD WITH DIJON CREAM
This main-dish salad from Cooking Light can be served at room temperature or chilled. It does not call for any salt, I assume because of the ham, but I add a bit of salt anyway.
Provided by GaylaJ
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place lentils in a large saucepan and add water to 2 inches above the lentils.
- Bring to a boil, cover, reduce heat, and simmer 20 minutes, or until tender; drain well.
- Combine sour cream and next 5 ingredients (through pepper) in a large bowl.
- Add lentils, ham, celery, and onion, and toss well.
Nutrition Facts : Calories 356.5, Fat 12.4, SaturatedFat 5.3, Cholesterol 54.2, Sodium 146.3, Carbohydrate 34.8, Fiber 15.7, Sugar 3.2, Protein 26.3
INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE
I was looking for something different to do with lentils and came up with this warm salad. It is loaded with veggies and has a tartness to it that complements the lentils nicely.
Provided by Soup Loving Nicole
Categories Salad
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
- Mix in broth, lentils, wine, oregano, and thyme; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g
WARM LENTIL SALAD WITH GOAT CHEESE
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
- In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
- Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams
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