Everyday Italians Italian Lentil Salad Recipes

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ITALIAN MIXED SALAD



Italian Mixed Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 33m

Yield 6 servings

Number Of Ingredients 11

2 teaspoons olive oil
12 ounces turkey sausage, casings removed
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/4 head iceberg lettuce, cut into bite-size pieces
2 tomatoes, coarsely chopped
6 ounces Provolone, cubed
3/4 cup rinsed canned red kidney beans, patted dry
3/4 cup rinsed canned garbanzo beans, patted dry
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8 minutes. Transfer the sausage to a plate. Cool to room temperature.
  • Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ITALIAN LENTIL SALAD



Italian Lentil Salad image

This salad functions as a perfect lunch or side dish for dinner. The Italian flavors mix beautifully in your mouth.

Provided by schmerna

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

4 cups water
1 ½ cups dried lentils, rinsed
4 ounces fresh mozzarella cheese, sliced
4 ounces thinly sliced prosciutto
1 bunch fresh basil, leaves stripped from stems
¼ cup balsamic vinaigrette dressing, or as needed

Steps:

  • Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
  • Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 39.1 g, Cholesterol 43.1 mg, Fat 18.8 g, Fiber 14.6 g, Protein 29.3 g, SaturatedFat 7 g, Sodium 910.7 mg, Sugar 4.1 g

EVERYDAY ITALIAN'S ITALIAN LENTIL SALAD



Everyday Italian's Italian Lentil Salad image

Make and share this Everyday Italian's Italian Lentil Salad recipe from Food.com.

Provided by 897430

Categories     Vegan

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb green lentil
1 cup halved green seedless grape
1 cup halved red seedless grapes
1 cup English cucumber, with skin
1/2 red bell pepper, diced
1/2 cup toasted chopped walnuts
2 teaspoons lemon zest
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
salt
pepper

Steps:

  • For the Salad:
  • Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
  • For the Vinaigrette:
  • Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
  • Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 711.6, Fat 28.9, SaturatedFat 3.6, Sodium 9.9, Carbohydrate 86.4, Fiber 35.9, Sugar 16.6, Protein 31.6

ITALIAN LENTIL SALAD



Italian Lentil Salad image

Provided by Giada De Laurentiis

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound green lentils (recommended: Sabarot)
2 scallions, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded and diced
1 red bell pepper, seeded and diced
1/2 cup coarsely chopped skinned and toasted hazelnuts
2 teaspoons lemon zest (from about 2 lemons)
1/3 cup fresh lemon juice (from 1 to 2 lemons)
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the Salad:
  • Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
  • For the Vinaigrette:
  • Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
  • Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 2 grams, Sodium 173 milligrams, Carbohydrate 61 grams, Fiber 14.5 grams, Protein 19 grams, Sugar 11 grams

EVERYDAY ITALIAN LENTIL SOUP



Everyday Italian Lentil Soup image

Make and share this Everyday Italian Lentil Soup recipe from Food.com.

Provided by ellie3763

Categories     Lentil

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
2 garlic cloves, chopped
salt & freshly ground black pepper
1 (14 1/2 ounce) can diced tomatoes
1 lb lentils (approximately 1 1/4 cups)
11 cups low sodium chicken broth
4 -6 fresh thyme sprigs
2/3 cup dried elbow macaroni
1 cup shredded parmesan cheese

Steps:

  • Heat the oil in a heavy large pot over medium heat.
  • Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
  • Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
  • Add the lentils and mix to coat.
  • Add the broth and stir.
  • Add the thyme sprigs.
  • Bring to a boil over high heat.
  • Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  • Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
  • Season with salt and pepper, to taste.Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Nutrition Facts : Calories 344.6, Fat 12.6, SaturatedFat 4.4, Cholesterol 14.7, Sodium 418.2, Carbohydrate 36.9, Fiber 8.3, Sugar 6.2, Protein 24.7

ITALIAN LENTIL SALAD



Italian Lentil Salad image

Categories     Salad     Lentil     Boil

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound green lentils
2 scallions, white part only, chopped
1 cup halved seedless green grapes
1 cup halved seedless red grapes
1 cucumber, peeled, seeded, and diced
1 red bell pepper, cored, seeded, and diced
1/2 cup coarsely chopped skinned and toasted hazelnuts
2 teaspoons grated lemon zest (from 1 to 2 lemons)
1/3 cup fresh lemon juice (from 2 lemons)
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, 18 to 20 minutes. Drain and let cool for 5 minutes.
  • Combine the lentils, scallions, red and green grapes, cucumber, bell pepper, hazelnuts, and lemon zest in a large salad bowl.
  • Pour the lemon juice into a small bowl. Slowly add the oil, whisking constantly, until combined. Season the dressing with salt and pepper.
  • Pour the dressing over the salad and toss well.

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