Best Italian Lentil Salad Recipes

ITALIAN LENTIL SALAD

Steps:

• For the Salad:
• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
• For the Vinaigrette:
• Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
• Pour the vinaigrette over the salad and toss well.

ITALIAN LENTIL SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, 18 to 20 minutes. Drain and let cool for 5 minutes.
• Combine the lentils, scallions, red and green grapes, cucumber, bell pepper, hazelnuts, and lemon zest in a large salad bowl.
• Pour the lemon juice into a small bowl. Slowly add the oil, whisking constantly, until combined. Season the dressing with salt and pepper.
• Pour the dressing over the salad and toss well.

ITALIAN LENTIL SALAD

Steps:

• Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
• Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

EVERYDAY ITALIAN'S ITALIAN LENTIL SALAD

Steps:

• For the Salad:
• Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.
• For the Vinaigrette:
• Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste
• Pour the vinaigrette over the salad and toss well.

LENTIL SALAD WITH ITALIAN SAUSAGE AND MUSTARD VINAIGRETTE

Steps:

• Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
• Crumble the sausage into a large nonstick skillet.
• Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
• In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
• To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
• Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.