Couscous, Lentil and Mixed Green Salad with Garlic Dijon Vinaigrette
In this recipe, we use whole wheat couscous and lentil, these two things add fiber and protein into the salad, mixed green, tomatoes and cucumber give the Vitamins, tossing them with delicious garlic dijon vinaigrette, a good side dish for a supper, or you can serve it as a light main dish.
Ingredients
| Garlic dijon vinargrete recipe (see the link below) | |||
| For the salad: | |||
| 1 ¼ | cups |
water
or vegetable broth |
|
| 1 | cup |
couscous
prefer whole wheat |
|
| 3 | cups |
water
|
|
| 1 | cup |
lentils
brown or green, rinsed |
|
| 4 | cups |
mixed salad greens
any tough stems removed |
* |
| ½ | large |
cucumbers
or 1 small, peeled and diced |
|
| 1 | cup |
cherry tomatoes
halved |
|
| ⅔ | cup |
feta cheese
crumbled |
|
Directions
For the salad:
Bring 1¼ cups water or vegetable broth to a boil in a small saucepan.
Add couscous, cover, remove from the heat and let stand until the liquid is absorbed, 5 minutes.
Put 2½ cups water and lentils in another saucepan.
Bring to a boil, reduce heat to a simmer, cover and cook until just tender, 15 to 25 minutes. (Brown lentil should be cooked longer.)
Be careful not to overcook the lentils otherwise they will fall apart in the salad.
Drain any excess water and let cool for 10 minutes.
If mixed green leaves are too big, tear into bite-size pieces.
Toss mixed greens with ¼ cup of the vinaigrette in a large bowl, then divide evenly among 4 large serving plates.
In the same bowl, combine the couscous and lentils with another ¼ cup vinaigrette, divide the mixture among the plates.
Top each salad with diced cucumber, halved tomatoes and crumbled feta, drizzling each with 1 tablespoon vinaigrette.
Serve immediately.
Nutrition Facts
Serving Size 448g (15.8 oz)
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