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Mediterranean Lentil Salad https://www.metro.ca/userfiles/image/recipes/salade-lentilles-mediterraneenne-4714.jpg PT15M PT02M PT17M
In a non-stick pan over high heat, lightly toast the nuts. Set aside. In the same pan, pour in the balsamic vinegar and add the thyme. Reduce by half to medium heat. In a salad bowl, pour in the reduced vinegar and add the olive oil and garlic flower. Use a fork to make an emulsion. Add the celery, pepper, green onion and lentils. Mix gently and add over the fig quarters and toasted nuts. Season. Garnish with celery leaves, if desired.
6
1/2 cup (125 mL) cashews 1/3 cup (80 mL) balsamic vinegar 1 Tbsp. (15 mL) dried thyme 3 Tbsp. (45 ml) extra virgin olive oil 1 tsp. (5 mL) garlic flower 2 celery stalks, diced 1 red pepper, cubed 3 green onions, shredded 2 cups (500 mL) lentils, drained 4 fresh figs, cut into quarters or apples To taste Salt and freshly ground pepper
Mediterranean Lentil Salad

Mediterranean Lentil Salad

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:15
Preparation
0:02
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    cashews
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    100 g SELECTED VARIETIES

  • 1/3 cup
    (80 mL)
    balsamic vinegar
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    IRRESISTIBLES BALSAMIC VINEGAR

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    $6.99 ea.

    250 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    dried thyme
  • 3 Tbsp.
    (45 ml)
    extra virgin olive oil
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    $8.99 ea.

    1 L SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    garlic flower
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    115 g PRODUCT OF ONTARIO

  • 2
    celery stalks, diced
  • 1
    red pepper, cubed
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    ASSORTED COLOUR SWEET PEPPERS 3 PK

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    PRODUCT OF ONTARIO

  • 3
    green onions, shredded
  • 2 cups
    (500 mL)
    lentils, drained
  • 4
    fresh figs, cut into quarters or apples

  • To taste Salt and freshly ground pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK

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    PRODUCT OF ONTARIO

Imprimer ma sélection

Preparation

In a non-stick pan over high heat, lightly toast the nuts. Set aside.

In the same pan, pour in the balsamic vinegar and add the thyme. Reduce by half to medium heat.

In a salad bowl, pour in the reduced vinegar and add the olive oil and garlic flower.

Use a fork to make an emulsion.

Add the celery, pepper, green onion and lentils.

Mix gently and add over the fig quarters and toasted nuts. Season.

Garnish with celery leaves, if desired.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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