Layered Indian Summer Salad
Jennifer Danter
Assemble the salad in mason jars or reusable containers for easy on-the-go packing and eating. Bring a fork and eat right from the jar.
1 cup (250 mL) yogourt
1 to 2 Tbsp (15 to 30 mL) Indian curry paste
1 tsp (5 mL) honey
1/2 tsp (2 mL) ground cumin
Sea salt and pepper, to taste
14 oz (398 mL) can lentils, rinsed and drained
1/3 English cucumber, chopped
2 roasted red pepper halves, chopped
2 green onions, chopped
60 grapes
6 Tbsp (90 mL) roasted pumpkin seeds (pepitas)
6 Tbsp (90 mL) chopped almonds
Stir yogourt with curry paste, honey, and cumin. Taste and season with salt and pepper. Divide mixture between 6 medium-sized mason jars or reusable containers.
Stir lentils with cucumbers, then divide and spoon into each jar. Top each with roasted pepper, onion, grapes, pumpkin seeds, and almonds. Screw lids on and refrigerate until ready to eat. Salad will keep well overnight, but dressing will water out slightly.
Serves 6.
Each serving contains: 268 calories; 15 g protein; 12 g total fat (2 g sat. fat, 0 trans fat); 27 g carbohydrates; 8 g fibre; 79 mg sodium
source: "Family Dinner on the Run", alive #335, September 2010
