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.
Servings per Recipe: 4 servings
Calories per Serving: 750
Ingredients
- 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
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
Calories: 750cal | Carbohydrates: 29g | Protein: 15g | Fat: 66g | Sodium: 1420mg | Fiber: 12g | Sugar: 5g | Net Carbohydrates: 17g
