Lentil and Roasted Vegetable Salad with Balsamic Vinaigrette

This Lentil and Roasted Vegetable Salad with Balsamic Vinaigrette is a delicious and nutritious meal that is easy to make and can be served as a side dish or a main course. It’s packed with protein and fiber and is sure to be a hit with everyone.

Cooking Equipment:

Baking sheet Small bowl Large bowl

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Lentil, Roasted Vegetable, Balsamic Vinaigrette, Salad, Vegetarian, Healthy

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1/2 cup cooked lentils
1/2 cup roasted vegetables (such as bell peppers, zucchini, eggplant, etc.)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F (190°C).
Place the roasted vegetables on a baking sheet and drizzle with olive oil.
Roast in the oven for 20-25 minutes, or until vegetables are tender.
In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper.
In a large bowl, combine the cooked lentils and roasted vegetables.
Drizzle the balsamic vinaigrette over the salad and toss to combine.
Serve immediately.

Nutrition:

Calories: 350, Fat: 10g, Protein: 12g, Carbohydrates: 50g, Fiber: 10g

This Lentil and Roasted Vegetable Salad with Balsamic Vinaigrette is a delicious and nutritious meal that is easy to make and can be served as a side dish or a main course. It’s packed with protein and fiber and is sure to be a hit with everyone.

Rating:

2

Did You Know?

Mousseline, a creamy sauce made from fish or meat stock, cream, and egg yolks, is a classic French sauce used in many Mediterranean dishes.