Lentil & Kale Salad

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By admin
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Detox Diet Diabetes Friendly Free Recipes Gluten Free Low Carb Low Fat Low Salt Recipes Salads & Dressings Vegetarian

serve 4

Ingredients

  • Optional -1 cup boiled quinoa

Directions

  • For vinaigrette, in a large serving bowl whisk together the red wine vinegar, olive oil, chopped dried tomatoes, garlic, mustard, salt and pepper. Add kale; toss to coat. Top with lentils and sweet pepper, quinoa and sprinkle with cheese.

Tips

Tip: To cook your own lentils, rinse and drain 3/4 cup brown, French, or yellow lentils. In a medium saucepan bring 2 cups water to boiling. Stir in lentils. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or just until tender. Drain and cool. Store in refrigerator up to 3 days. Makes 1 3/4 cups.

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