Leafy Lentil Salad
A meat-free meal... with 25 grams of protein... and enough servings to feed the whole family... ready in 5 minutes... no chopping, slicing, or cooking required? Pinch me, I must be dreaming! Wait, there’s more? Lentils are a high-quality protein source full of fibre, anti-inflammatories, and heart-healthy vitamins and minerals, like potassium and folate. So, enjoy this creamy and “dill”-icious salad tonight!
Perfectly Balance Your Plate
Serve with a whole-grain dinner roll.
Ingredients
1 can (19 oz/540 ml) lentils, drained and rinsed
8 cups baby arugula or spinach
1⁄3 cup unsalted sunflower seeds
3 tbsp olive oil
2 tbspCreamy Potato Salad Dressing MixorLemon Dilly Dip Mix, divided
1 tbsp lemon juice
2 cups plain 2% Greek yogurt
Toppings (optional): crumbled feta, diced avocado
Preparation
- In a large bowl, combine lentils, arugula, sunflower seeds, olive oil, 1 tbsp dressing mix, and lemon juice.
- In a medium bowl, combine yogurt with remaining 1 tbsp seasoning. Spread 1⁄2 cup each onto four plates. Top with salad and additional toppings, if desired.
Nutritional Information
Per serving: Calories 380, Fat 19 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 31 g (Fibre 14 g, Sugars 8 g), Protein 25 g.
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