Leafy Lentil Salad
VegetarianLunchDinnerSide DishesLunchLow-sodiumSugar ConsciousNo-CookGluten-freeCook the CatalogueHigh ProteinDinner
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!
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 tbsp Creamy Potato Salad Dressing Mix or Lemon 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 380, Fat 19 g (Saturated 3.5 g, 0.2 0 g), Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 31 g (Fiber 14 g, Sugars 8 g), Protein 25 g.
Perfectly Balance Your Plate
Serve with a whole-grain dinner roll.