May 4

Cooking Class: Mediterranean Lentil Salad

How To, Recipes, Sides

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This salad is part bean salad and part marinated vegetable salad.  It is loaded with colorful, nutrient-dense ingredients and makes a perfect lunch or side option.  Use this recipe as a guide and mix and match depending on what you have on hand and how many people you are feeding.  

The salad recipe above calls for cooked lentils.  Although you can purchase canned, pre-cooked lentil, they are super simple to cook yourself without all the added sodium and other preservatives! This video will show you how!  Cooked lentils will keep tightly covered in the refrigerator for 5-7 days or frozen for up to 2 months.

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


Tags

cooking class, Gluten Free, member content, Plant-Strong, Vegan


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