Mediterranean Salad

The citrus and garlic dressing lends the perfect flavor to lentil and carrots with artichokes. Serve it as a side, or add cooked chicken and make it a meal.

I put this salad together using what we had on hand, so feel free to adjust it to what you have. A friend told me about making a dressing with oil, garlic, Parmesan cheese, lemon juice, salt, and pepper. We love garlic so I used over half of a bulb in my dressing, but feel free to reduce that based on your preference—half a bulb is a lot of garlic!

By rinsing the cooked lentils with cold water, it’s easy to prepare this salad and have it chilled a half hour before serving. If you would prefer it to be really cold you could make it several hours ahead.

Recipe

Mediterranean Salad

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The citrus and garlic dressing lends the perfect flavor to lentil and carrots with artichokes. Serve it as a side, or add cooked chicken and make it a meal. 

AuthorAuthor: Mary Ann

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Gluten-free, Mediterranean, Vegetarian

Servings 4 servings

Calories 547

Ingredients

  

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• 1-½ cups dried lentils, sorted and rinsed
• 2 10.5 oz cans chicken broth
• water, as needed
• 1 bay leaf
• 4 carrots, peeled and chopped
• ½ cup almonds, sliced or slivered
• 4 oz. jar artichoke hearts, chopped

Dressing

• 1 cup olive oil
• salt to taste
• Freshly ground black pepper to taste
• 8 cloves garlic, minced
• ⅓ cup Parmesan cheese
• 1-½ tablespoon lemon juice
• ¼ cup fresh parsley, chopped

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Instructions

• Heat the chicken broth to boiling. Add bay leaf and lentils. Cook for 20 minutes or until lentils are just tender, adding water if needed.
• In a medium bowl, combine carrots, almonds, and artichoke hearts. In a jar, combine all dressing ingredients and mix well. Set aside.
• When lentils are cooked, drain and rinse with cold water. Remove bay leaf and discard. Add lentils to other ingredients in the bowl and mix gently.
• Cover with dressing and mix well. Serve cold.

Notes

We love garlic so I used over half of a bulb in my dressing, but feel free to reduce that based on your preference—half a bulb is a lot of garlic!

I made this salad using what I had on hand; it's very flexible and can be adjusted to your needs.

Nutrition per serving

Calories: 547 calCarbohydrates: 68 gProtein: 32 gFat: 18 gSodium: 1124 mgFiber: 32 gSugar: 6 g

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