Lentil Salad with Balsamic Dressing
This easy to make salad dressing pairs perfectly with a delicious lentil salad. Filled with lots of different vegetables and textures it is so filling and nutritious. You can enjoy this as a meal with some crusty bread or a side to something else.
Ingredients
Dressing
- 2 tablespoons (30ml) balsamic vinegar
- 1 ½ tablespoons (22ml) olive oil
- 1 tablespoon (15ml) balsamic glaze
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt or to taste
Salad
- 1 can (15.5 ounces/439g) lentils, drained and rinsed *can also use equal amounts of already boiled lentils
- ½ bell pepper (about 4 ounces/115g), chopped
- ½ English cucumber (about 4 ounces/120g), diced
- 10 olives (about 1.5 ounces/50g), sliced
- 1 tablespoon fresh parsley, chopped
- 1 batch tofu vegan feta *see note
Instructions
- Into a jar add all the ingredients for the dressing. Shake until mixed up. You can also place in a bowl and whisk if you prefer that.
- Into a large bowl add all the salad ingredients. Drizzle the dressing and toss to coat.
- Garnish with extra black pepper if desired and enjoy.
Video
Notes
- The prep time of this recipe is based on already having the vegan feta made and using canned or cooked lentils. You can also use a store bought vegan feta.
- You can add as much vegan feta in as you like, I did the whole batch of my prepared vegan tofu feta. However, if you are using store bought vegan feta you can do it at your own discretion. Salad ingredient measurements are more just a suggestion and it is important to do things to how you like.
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