Layered Indian Summer Salad
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
Layered Indian Summer Salad
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.