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 is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.
Tags
cooking class, Gluten Free, member content, Plant-Strong, Vegan