Hearty Harvest Salad

By sz8jm9

NUTRIENTS per 1-cup serving:
CALORIES: 355
TOTAL FAT: 9 g
CARBS: 56 g
FIBER: 14 g
SUGARS: 6 g
PROTEIN: 17 g

Ingredients

• • 1 1/2 cups brown lentils
• • 1/4 cup low-sodium vegetable broth
• • 2 tbsp champagne vinegar
• • 1/2 tsp Dijon mustard
• • 1 tsp raw honey
• • 2 tbsp olive oil
• • 1/4 tsp sea salt
• • Fresh ground black pepper, to taste
• • 1 cup assorted cherry tomatoes
• • 2 medium zucchini, sliced lengthwise into 1/2-inch strips
• • 2 ears fresh sweet corn, husks and silk removed
• • 1/4 cup fresh basil leaves, thinly sliced
• • 2 tbsp reduced-fat feta cheese, crumbled

Details

Servings 6
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

1. Pick over and rinse lentils then combine with 4 cups water in a medium saucepan. Set saucepan over high heat and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. (TIP: Depending on the age of lentils, cooking time
could be anywhere from 20 to 45 minutes.)

2. Make vinaigrette: In a small bowl, whisk together broth, vinegar, mustard and honey. Slowly whisk in olive oil then season with salt and pepper; set aside.

3. Preheat grill to medium-high heat (375°F to 400°F). Thread cherry tomatoes onto 2 metal skewers. Brush all vegetables lightly with 2 tbsp vinaigrette, reserving remaining vinaigrette for salad. Grill vegetables, turning frequently until tender, 2 to 3 minutes per side for tomatoes and zucchini, 8 to 10 minutes for corn. Transfer vegetables to a platter and let cool slightly.

4. When lentils are tender, drain through a sieve and place in a large bowl. Remove tomatoes from skewers, cut zucchini crosswise into bite-size pieces and cut corn kernels off cobs. Add vegetables and basil to the lentils and gently toss to combine with the reserved vinaigrette. Just before serving, sprinkle salad with cheese. Serve warm or at room temperature.