Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Mediterranean Lentil & Kale Salad
Mediterranean Lentil & Kale Salad
About the Recipe
The kale and lentils in this Mediterranean-inspired salad recipe are combined with sweet red peppers and a bold garlic and dried tomato vinaigrette.
To cut down on prep time, we use refrigerated steamed lentils, but offer instructions on preparing your own.
Source: Diabetic Living Magazine in EatingWell
Ingredients:
¼ cup red wine vinegar
2 tablespoons olive oil
1 tablespoon finely chopped dried tomatoes (not oil-packed) 1 clove garlic, minced
½ teaspoon Dijon-style mustard
¼ teaspoon salt
¼ teaspoon black pepper
1 5-ounce package (8 cups) fresh baby kale
1 9-ounce package refrigerated steamed lentils, such as Melissa’s
1 cup chopped red sweet pepper
¼ cup shredded Parmesan cheese (1/2 ounce)
Getting it done:
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 and sprinkle with cheese.
Recipe Notes
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.
Ingredients:
¼ cup red wine vinegar
2 tablespoons olive oil
1 tablespoon finely chopped dried tomatoes (not oil-packed) 1 clove garlic, minced
½ teaspoon Dijon-style mustard
¼ teaspoon salt
¼ teaspoon black pepper
1 5-ounce package (8 cups) fresh baby kale
1 9-ounce package refrigerated steamed lentils, such as Melissa’s
1 cup chopped red sweet pepper
¼ cup shredded Parmesan cheese (1/2 ounce)
Getting it done:
1. Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13×9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
2. Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
3. Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.
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 and sprinkle with cheese.
Recipe Notes
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.
About the Recipe
The kale and lentils in this Mediterranean-inspired salad recipe are combined with sweet red peppers and a bold garlic and dried tomato vinaigrette.
To cut down on prep time, we use refrigerated steamed lentils, but offer instructions on preparing your own.
Source: Diabetic Living Magazine in EatingWell
Nutritional Info
Recipe Categories
