Curried Lentil Cauliflower Salad
Ingredients
The salad
-
8
ounces
lentils, uncooked
-
2 ½
cups
water
-
1
small head
cauliflower, divided into small flowers
-
1
large
carrot, shredded
-
6
ounces
snap peas or snow peas, halved
-
½
medium
red onion, diced
-
½
cup
raisins
Curry vinaigrette
-
2
tablespoons
extra virgin olive oil
-
1
large
lemon, juiced and zested
-
2
cloves
garlic, minced
-
2
teaspoons
curry powder
-
1
teaspoon
black pepper
-
1
teaspoon
dried coriander
-
1
teaspoon
cumin
-
to taste
optional
sea salt
Instructions
- Cook lentils in water until just tender (about 15 minutes), then drain and cool.
- Blanch cauliflower in boiling water for 2 minutes, then drain and cool.
- In a large bowl, combine lentils, cauliflower, carrots, snow peas, onions, and raisins, and toss gently.
- In a small dish, whisk together olive oil, lemon juice and zest, garlic, curry powder, black pepper, coriander, and salt.
- Stir the dressing into the salad and combine well.
- Serve immediately or chill until serving time.
Nutrition Facts (estimated)
Servings
10 servings
Calories
147
Total fat
3g
Total carbohydrates
25g
Total protein
7g
Sodium
19mg
Cholesterol
0mg
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