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

No ratings yet

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

Add to Collection Go to Collections

Print Email

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

  

.5x1x2x3x

• 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

Cook ModePrevent your screen from going dark

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

Share Pin

Pin this recipe: