Top Rated Lentil Salad Recipes

Lentil Salad with Apricots, Pecans & Blue Cheese
What can I say, I love my salads. But not just any salad, I love salads with texture and color and spices and herbs, like this salad. The lentils are so good while being good for you and filling you up. The blue cheese is salty and the apricots are sweet. The pecans add crunch and the dressing with the curry and cinnamon is deliciously entertaining. Speaking of entertaining this is the perfect salad to bring to a party or picnic because it travels well and gets better as it sits in the dressing. It might just be my favorite salad.
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Cherry-Lentil Salad
Bring this colorful salad featuring cherries to summer picnics and barbecues. Green lentils cook quickly and stay firm in salads, but you can substitute other types of lentils if you like — just be sure to adjust cooking times and drain the lentils when they are tender but still hold their shape. Click here to see In Season: Cherries.
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Pear Salad
When it comes to composing a great fall salad, the key is knowing which fruits and vegetables are currently in season. In the case of this particular mix, the star ingredient is the pears (I used red bartletts), which should be available at your local farmers market beginning in late summer and through the fall. The crunchy sweetness from the fruit balances out the earthiness of the lentils and kale, and the tanginess of the feta cheese. I like to julienne the kale and cut the pears into matchsticks so that each of the components are a similar size. Click here to see 7 Ideas for Fall Salads.
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Lentil Salad With Cauliflower, Walnuts, and Roasted Orange Vinaigrette
I got the idea for creating this lentil dish after getting tired of eating peanut butter and jelly sandwiches while eating vegan for a month. I went to the grocery store and they had a sale on both oranges and lentils. I decided to add walnuts because I wanted the protein. I also wanted at least one vegetable in the recipe and I thought cauliflower would complement the dish. Click here to read the part one of Naa Ako-Adjei's four-part series documenting a month of eating vegan.
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anon-4f42sspi4py0@base.google.com (Recipes at Runner's World)
Place the lentils in a medium saucepan and cover with 3" (7.5 cm) of water. Add the shallots, cloves, and bay leaf. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender. Drain in a ...
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wicked cook 46
Nice side dish salad. Could even be a lunch main meal. Servings are approximate
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anon-nt9m0bju1nk1@base.google.com (Recipe Binder)
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anon-nt9m0bju1nk1@base.google.com (Recipe Binder)
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