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Mediterranean Antipasto Salad

Mediterranean inspired Antipasto salad with the added protein of lentils! Makes a great appetizer, lunchtime meal or delicious side.
Course Salad
Key Ingredient Lentils
Dietary Need Gluten Free, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups (1 L)
Calories 249

Ingredients

Dressing

  • 2 Tbsp (30 mL) lemon juice
  • 1 Tbsp (15 mL) olive oil
  • 1 tsp (5 mL) whole grain mustard
  • salt & black pepper, to taste

Salad

  • 2 cups (500 mL) cooked or canned green lentils, drained & rinsed (see notes)
  • 1 cup (250 mL) cooked brown rice (see notes)
  • 1 cup (250 mL) grape or cherry tomatoes, halved
  • 3/4 cup (175 mL) chopped roasted red pepper
  • 1/4 cup (60 mL) chopped sundried tomatoes, packed in oil
  • 2 green onions, trimmed & thinly sliced
  • 1/4 cup (60 mL) pitted & chopped Kalamata olives, optional
  • 2 Tbsp (30 mL) chopped fresh basil, optional

Instructions

  • Whisk dressing ingredients together in a small bowl and season with salt and black pepper.
  • In a large bowl, combine salad ingredients and toss in dressing, coating evenly.
  • Adjust seasonings (salt, pepper, lemon juice) if needed, and serve.

tips

  • Other cooked grains like orzo, barley, quinoa, millet or farro can be used in place of the rice.

Notes

  • A 19 oz (540 mL) can of green lentils, drained & rinsed, yields 2 cups (500 mL) cooked lentils. Want to cook your own? Check out our website for more info!
  • Other cooked grains like orzo, barley, quinoa, millet or farro can be used in place of the rice.

Nutrition

Serving Size: 1cup (250 mL) | Calories: 249 | Total Fat: 6g | Saturated Fat: 1g | Carbohydrate: 40g | Fibre: 7g | Sugars: 6g | Protein: 12g | Sodium: 174mg | Potassium: 709mg | Iron: 5mg