How To Make Cauliflower, Rice & Lentil Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 small head of cauliflower, cut into florets
- 1 cup of cooked rice
- 1 cup of cooked lentils
- 1/4 cup of diced red onion
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of dried cranberries
- 1/4 cup of chopped almonds
- Juice of 1 lemon
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Instructions
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In a large pot of salted water, blanch the cauliflower florets for 2 minutes, then drain and rinse under cold water.
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In a large bowl, combine the blanched cauliflower, cooked rice, cooked lentils, diced red onion, chopped parsley, chopped mint, dried cranberries, and chopped almonds.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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Pour the dressing over the salad and toss to combine.
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Serve immediately or refrigerate for later.
Nutrition
- Calories : 250kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 200mg
- Total Carbohydrates : 35g
- Dietary Fiber : 8g
- Sugar : 6g
- Protein : 9g
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