Lentil Arugula Salad With Meyer Lemon Vinaigrette Recipes

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LENTIL ARUGULA SALAD WITH MEYER LEMON VINAIGRETTE



Lentil Arugula Salad with Meyer Lemon Vinaigrette image

Lentils aren't just for soups and stews- toss them into a salad for a boost of vegetarian protein like in this delicious Lentil Arugula Salad with a tangy Meyer Lemon Vinaigrette.

Provided by Denisse Salinas

Categories     Salad

Time 10m

Number Of Ingredients 10

Juice and zest of 1 Meyer lemon
1 tablespoon honey
1 tablespoon grated shallot
2 tablespoons olive oil
Salt and pepper (to taste)
2 cups arugula
1/2 cup cubed and roasted sweet potato
1/4 cup cooked lentils
2 tablespoons crumbled goat cheese
1/4 avocado (sliced)

Steps:

  • In a small bowl, whisk together the lemon juice, zest, honey, shallot and olive oil. Season to taste with salt and pepper and set aside.
  • Place arugula, sweet potato, lentils, goat cheese and avocado in a serving bowl. Toss with Meyer lemon vinaigrette.

Nutrition Facts : Calories 450 kcal, ServingSize 1 serving

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE



Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 14

1 cup lentils
5 cups water
1 tomato, cored and chopped
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup crumbled feta cheese
2 stalks celery, trimmed, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1/4 cup fresh lemon juice
2 large cloves garlic, peeled and minced
2 teaspoons minced fresh thyme leaves
2 tablespoons plus 2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
  • To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams

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