Make Ahead Broccoli and Lentil Salad
Crunchy and healthy, this salad is prefect for meal prep.
Servings: 4 servings
Calories: 273kcal
Ingredients
- 4 cups chopped broccoli pieces should be smaller than bite sized
- 1 cup chopped red cabbage
- 2 cup lentils green or brown, cooked or canned. About 1-18 oz can
- 2 tablespoons pepitas roasted and salted
- 1 jalapeno finely diced
- ½ cup green onions finely sliced, about 4 large
- ½ cup parsley finely chopped
Maple & Cider Vinnegrette
- ¼ cup lemon juice about the juice from ½ a lemon
- 1 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- ½ teaspoon salt or a teaspoon of a herb blend which contains salt like Dill and Herb, or to taste
Instructions
- In a large bowl toss together salad ingredints.4 cups chopped broccoli, 1 cup chopped red cabbage, 2 cup lentils, 2 tablespoons pepitas, 1 jalapeno, ½ cup green onions, ½ cup parsley
- Whisk the dressing in small a container until well blended. Pour over salad and toss well to coat all vegetables. Pack salad into individual serving containers and chill for atleats 3 hours before serving.¼ cup lemon juice, 1 tablespoon apple cider vinegar, 2 tablespoon maple syrup, 1 tablespoon olive oil, 1 teaspoon dijon mustard, ½ teaspoon salt
Nutrition
Calories: 273kcal | Carbohydrates: 41g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 350mg | Potassium: 937mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1603IU | Vitamin C: 115mg | Calcium: 109mg | Iron: 6mg
