Layered Lentil and Vegetable Salad
Ingredients
1 lb (450 g) yellow wax beans, trimmed and cut in half
1 cup cooked green or brown lentils, rinsed and drained
1 small red onion, diced
1 red pepper, diced
1 small head Romaine lettuce, coarsely chopped
1 can (14 oz /398 ml) artichoke hearts, drained and quartered
Preparation
- Steam wax beans until tender crisp. Refresh under cold water and drain.
- In a large glass bowl, layer ingredients in the following order: lentils, onion, pepper, beans, lettuce, artichoke heart.
- Drizzle with Balsamic Vinaigrette Dressing and serve.
Nutritional Information
Per serving: Calories 150, Fat 9 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 17 g (Fibre 5 g, Sugars 5 g), Protein 4 g.
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Balsamic Vinaigrette Dressing Mix
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