Italian Lentil Salad (Giada De Laurentiis) |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. For the Salad:
2. 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.
3. For the Vinaigrette:
4. Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
5. Pour the vinaigrette over the salad and toss well.
6. Serves: 6; Calories: 480; Total Fat: 20 grams; Saturated Fat: 2 grams; Protein: 19 grams; Total carbohydrates: 61 grams; Sugar: 11 grams; Fiber: 14.5 grams; Cholesterol: 0 milligrams; Sodium: 173 milligrams
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