Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
15 minutes

Yield:
about 4 servings

Ingredients:

For the veggies:

1 small onion, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 (8 ounce) package baby bella mushrooms, quartered
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

 

Italian Pasta Salad with Fresh Summer Vegetables

Bell Pepper and Corn Pasta Salad

Vegan “Tuna” Salad

For the salad:

1 cup dried green lentils, picked through and rinsed
4 cups water
1/4 cup olive oil
1 clove garlic, minced
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons honey
Salt and pepper, to taste

 

GRILLED PANZANELLA SALAD [Italian Recipe]

OCTOPUS SALAD WITH POTATOES, TOMATOES, OLIVES, & CAPERS

Roasted Salmon with Kale-Quinoa Salad

Optional garnishes / mix-ins:

Chopped parsley
Crumbled feta
Chopped walnuts or pinenuts

Instructions:

For the veggies:Preheat the oven to 400ºF.

Add the onion, both peppers and mushrooms to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Toss to combine and spread in an even layer. Bake for about 20 to 25 minutes, stirring once halfway through, until tender. Remove the baking sheet from the oven and let the ingredients cool for about 5 minutes.

For the salad:While the veggies bake, add the lentils and water to a medium saucepan. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the lentils are tender but not mushy. Drain off any excess water and add the lentils to a large bowl, along with the roasted veggies.

 

THAI CHICKEN SALAD WITH CREAMY PEANUT HUMMUS DRESSING

BEET, RADICCHIO, & GORGONZOLA SALAD WITH BLOOD ORANGE VINAIGRETTE

In a small bowl, whisk together the olive oil, garlic, balsamic vinegar, honey, salt and pepper. Add the desired amount of dressing to the bowl with the lentils and toss to combine. Garnish and/or add mix-ins as desired.Recipe Adopted from OhMyVeggies.com

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May 9, 2017