Lentil Salad With Balsamic Vinaigrette Recipes

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MEDITERRANEAN LENTIL SALAD



Mediterranean Lentil Salad image

This is a delicious lentil salad, that keeps very well in the refrigerator.

Provided by Candice

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 cup dry brown lentils
1 cup diced carrots
1 cup red onion, diced
2 cloves garlic, minced
1 bay leaf
½ teaspoon dried thyme
2 tablespoons lemon juice
½ cup diced celery
¼ cup chopped parsley
1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup olive oil

Steps:

  • In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
  • Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g

WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH



Warm Lentil Salad With Balsamic Roast Squash image

This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils - black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils - green and black lentils remain intact even after they soften - that I didn't want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 18

2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds), or 1 large acorn squash, cut in half (If using acorn squash, place in a 425 degree oven for 20 minutes before cutting in
Salt to taste
1 tablespoon balsamic vinegar (2 tablespoons if using acorn squash)
1 tablespoon extra virgin olive oil
1 cup black lentils (also known as beluga lentils), green Le Puy lentils, or a mixture, rinsed
1 teaspoon minced ginger
1 teaspoon turmeric
1/2 onion (intact)
1 quart water
Salt to taste
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cumin seeds, ground
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
1/4 cup chopped or slivered flat leaf parsley

Steps:

  • Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
  • Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
  • In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
  • Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 870 milligrams, Sugar 5 grams, TransFat 0 grams

LENTIL SALAD WITH BALSAMIC VINAIGRETTE



Lentil Salad with Balsamic Vinaigrette image

Categories     Salad     Onion     Low Fat     Quick & Easy     Lentil     Spring     Vegan     Parsley     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 1-inch-thick slice red onion plus 1 cup chopped red onion
3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
2 garlic cloves, minced
1 cup dried brown lentils
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
8 radicchio leaves

Steps:

  • Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
  • Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
  • Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE



Simple Salad with Balsamic Vinaigrette image

Provided by The Hearty Boys

Categories     main-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 13

2 bags ready to use mesclun greens
Pinch salt
Freshly ground black pepper
Balsamic Vinaigrette, recipe follows
1 pint grape tomatoes
1 yellow bell pepper, seeded, halved and thinly sliced
1 shallot, peeled and roughly chopped
1 tablespoon chopped fresh basil leaves
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup olive oil

Steps:

  • Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
  • Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

CUBAN LENTIL SALAD WITH SPICY VINAIGRETTE



Cuban Lentil Salad with Spicy Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 6 servings.

Number Of Ingredients 14

6 cups water
1 1/2 tablespoons coarse sea salt
1 1/2 cups lentils, rinsed and picked over
5 tablespoons extra virgin olive oil
4 large cloves garlic, cut into slivers
1/2 teaspoon ground cumin
1/2 ground coriander
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup white wine vinegar
4 green onions, white and light green parts only, thinly sliced on the diagonal
1/4 cup finely diced jicama
Sprigs of fresh parsley, for garnish
Lemon wedges, for garnish

Steps:

  • In a large pot, bring the water to a boil and add the salt. Add the lentils, reduce the heat to low, and cook covered for 30 minutes. The lentils should be tender but not mushy. Take care not to overcook them or they can fall apart. While the lentils are cooking, in a medium skillet, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook gently for 5 to 6 minutes, or until softened and just slightly golden. Do not allow to brown. Remove from the heat and add the cumin, coriander, cayenne, and salt. Stir in the vinegar and then transfer the mixture to a large serving bowl. Drain the lentils in a colander, and immediately transfer them to the bowl. Toss together until the lentils are evenly coated with the dressing, then drizzle the remaining 4 tablespoons of olive oil over the top and toss again just to mix. Cool to room temperature, stir in the scallions and jicama, and serve immediately, or refrigerate for 1 or 2 hours, to allow the flavors to marry. Garnish with sprigs of parsley and lemon wedges.

WARM CUCUMBER, TOMATO & LENTIL SALAD WITH BALSAMIC VINAIGRET



Warm Cucumber, Tomato & Lentil Salad With Balsamic Vinaigret image

Make and share this Warm Cucumber, Tomato & Lentil Salad With Balsamic Vinaigret recipe from Food.com.

Provided by Bekah

Categories     Lentil

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup dry lentils
1 cucumber, peeled, seeded and diced
1 large tomatoes, seeded and diced
1/2 red onion, chopped
2 tablespoons chopped parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper

Steps:

  • Cook dry lentils until tender following package instructions, roughly 30 minutes.
  • When tender, drain and place in large bowl.
  • Add remaining ingredients.
  • Toss well and serve warm.
  • ENJOY!

MEDITERRANEAN LENTIL SALAD WITH LEMON-THYME VINAIGRETTE



Mediterranean Lentil Salad With Lemon-Thyme Vinaigrette image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, salads and dressings, side dish

Time 30m

Yield Four servings

Number Of Ingredients 14

1 cup lentils
5 cups water
1 tomato, cored and chopped
1/2 cup oil-cured black olives, pitted and coarsely chopped
1/2 cup crumbled feta cheese
2 stalks celery, trimmed, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh parsley, for garnish
1/4 cup fresh lemon juice
2 large cloves garlic, peeled and minced
2 teaspoons minced fresh thyme leaves
2 tablespoons plus 2 teaspoons olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • To make the salad, combine the lentils and water in a large saucepan and bring to a boil. Reduce heat and simmer until tender but not mushy, about 20 minutes. Drain, place in a large bowl and let cool. Toss the tomato, olives, feta and celery with the lentils.
  • To make the vinaigrette, whisk together the lemon juice, garlic and thyme in a medium bowl. Slowly whisk in the olive oil. Whisk in the salt and pepper. Toss the vinaigrette with the salad and season to taste. Divide among 4 plates, garnish with chopped parsley and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 1067 milligrams, Sugar 3 grams

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