Summer vegetables need little more than a quick vinaigrette to turn them into a fantastic salad. Add lentils to this one for some extra heft and nutrition with your meal.
Ingredients for Lentil Salad With Summer Vegetables Recipe
As required Salad
0.17 cup Puy lentils
0.33 Cloves Garlic
0.17 Bay leaf
As required Handful of parsley stems, tied together with a string
0.42 cup Water
1/2 Stalks celery, diced small
0.17 Yellow pepper, diced
0.17 pint Grape Or Cherry Tomatoes, Halved
1/25 cup Minced Red Onion
0.17 cup Baby Arugula
As required Vinaigrette
1/2 tablespoon Lemon juice
1/2 tablespoon Extra virgin olive oil
0.17 tablespoon Fresh minced parsley
0.08 Zest from lemon
0.08 teaspoon Morton Kosher Salt
1/25 teaspoon Dried oregano
1/25 teaspoon Sugar
0.17 tablespoon Minced shallots
Nutrition value
149
calories per serving
7 g Fat1 g Protein19 g Carbs2 g FiberOther
Current Totals
Fat
7g
Protein
1g
Carbs
19g
Fiber
2g
MacroNutrients
Carbs
19g
Protein
1g
Fiber
2g
Fats
Fat
7g
Vitamins & Minerals
Calcium
88mg
Iron
2mg
Vitamin A
396mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
49mcg
Vitamin B12
< 1mcg
Vitamin C
29mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
33mg
Manganese
< 1mg
Phosphorus
49mg
Selenium
3mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment