|
|
|
Low-Fat Salami, Lentil and Artichoke Salad | Makes enough for three Bright&Healthy™ 600ml lunchkit lunches.
Keeps well for up to 24 hours in refrigerator.
Green lentils keep their shape when cooked so are ideal for salads. This is even better made in advance so the flavours of the ingredients blend with the dressing.
1 cup green lentils
1 jar (170 grams) roasted artichokes in olive oil
125 grams low-fat thinly sliced salami, cut into strips
1 red onion, finely chopped
1 large ripe tomato, finely chopped
1/4 cup parsley, finely chopped
some lettuce leaves
Dressing:
1/3 cup oil from the jar of artichokes
1 tablespoon of white vinegar
2 teaspoons balsamic vinegar
1 teaspoon pepper
| Cook the lentils in plenty of water until tender (about 15 to 20 minutes). Drain. Mix with the remaining salad ingredients except for lettuce. Whisk the dressing ingredients and stir into the salad, mixing well. Cool and refrigerate in a Tellfresh® storer until required. When ready to pack lunch, place some lettuce in Bright&Healthy™ lunchkits, put some salami, lentil and artichoke mix on top and arrange more lettuce over the top.
If using just one lunchkit, refrigerate remainder in a Tellfresh® storer.
|
|
|
|
|