Lentil, Carrot & Goat Cheese Salad

3-6
Servings
5m
Prep Time
25-30m
Cook Time
30m
Ready In


"First, this is not my recipe; I found it by accident while surfing one night - but, wanted to share. I decided to give it a try; and, it was absolutely delicious. I happened to have some grated carrots in the fridge; so, this was a great way to use them up. This is a really nice, healthy, quick, and easy salad. Perfect for a potluck, BBQ, to take to work for lunch; and, to make ahead as well. And, if you don't want to grate your own carrots ... you can buy them already grated as I did. Actually, that is one thing I use all the time - you can always find a bag in my refrigerator. To make this a main dish; simply add some cooked chicken; or, top with grilled chicken. If you like more dressing, just double the dressing ingredients; you can always use it on other salads too. I tend to lightly dress my salads. As you can see, my pic does not include the arugula. The first night I added the arugula; this is actually the second night. So, feel free to customize it to your liking."

Original recipe yields 3-6 servings
OK
  • FOR VINAIGRETTE
  • OPTIONAL

Nutritional

  • Serving Size: 1 (281.4 g)
  • Calories 543.1
  • Total Fat - 27.8 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 155.2 mg
  • Sodium - 550.9 mg
  • Total Carbohydrate - 39.6 g
  • Dietary Fiber - 17.9 g
  • Sugars - 4.9 g
  • Protein - 35 g
  • Calcium - 476.1 mg
  • Iron - 7.1 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.6 mg

Step 1

Vinaigrette ... Add everything to a small bowl, mason jar, or tupperware container. I like the mason jar or tupperware; just cover and shake. Refrigerate until ready to use.

Step 2

Lentils ... Cook the lentils according to package directions in chicken broth - for extra flavor. Then, set to the side to cool a bit. You can serve this salad warm; but, I prefer to see it chilled.

Step 3

Salad ... Once the lentils have cooled slightly (I prefer them NOT warm; but, they don't have to be completely cold either); add to a bowl with the carrots, scallions, parsley, arugula; and some of the vinaigrette. Then, toss to combine. Add as much vinaigrette as you like; as I said - I tend to lightly dress my salads.

Step 4

Finish, Serve, ENJOY! ... Add the cheese; and toss. Ready to serve. And, to make this a main dish; simply add some cooked chicken - some thin sliced grilled chicken on top.

Tips & Variations


No special items needed.

Related

Maito

A delicious entree salad. I added potatoes to it, more parsley and skipped the mustard. Lots of yummy ingredients in this to give it a nice fresh taste.

review by:
(20 Jan 2018)