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My review
Summer Lentil Salad
MrCastan0
"Fresh salad great all year round, but especially during the summer served cold."
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Ingredients
1 h 25 m servings 326 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.
- Gently toss lentils, celery, and red onion together in a large bowl. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.
Nutrition Facts
Per Serving: 326 calories; 9.9 g fat; 43.1 g carbohydrates; 17 g protein; 0 mg cholesterol; 26 mg sodium. Full nutrition
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6/1/2015
I liked it but upon tasting it I needed to add some salt. Threw in some diced tomatoes I had on hand. Easy to make and it was a nice side dish to our grilled cheeseburgers this weekend.
5/1/2015
Two for the price of one: a great salad and also a delicious dressing for any other salad.This is a wonderful recipe! How nice to see a recipe without salt! It's not needed, all the ingredients ...
4/19/2017
Will certainly make it again. I used Italian seasoning instead of just oregano and cucumbers instead of celery.
4/21/2018
This salad is absolutely amazing!!!! The only change I made was to use 2 cans of lentils rather than cooking them from scratch.