The kale and lentils in this Mediterranean-inspired salad recipe are combined with sweet red peppers and a bold garlic and dried tomato vinaigrette. To cut down on prep time, we use refrigerated steamed lentils, but offer instructions on preparing your own.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For vinaigrette, in a large serving bowl whisk together the red wine vinegar, olive oil, chopped dried tomatoes, garlic, mustard, salt and pepper. Add kale; toss to coat. Top with lentils and sweet pepper and sprinkle with cheese.



Tip: To cook your own lentils, rinse and drain 3/4 cup brown, French, or yellow lentils. In a medium saucepan bring 2 cups water to boiling. Stir in lentils. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or just until tender. Drain and cool. Store in refrigerator up to 3 days. Makes 1 3/4 cups.

Nutrition Facts

185.7 calories; protein 9.6g 19% DV; carbohydrates 18.2g 6% DV; exchange other carbs 1; dietary fiber 7.4g 30% DV; sugars 3.2g; fat 8.6g 13% DV; saturated fat 1.8g 9% DV; cholesterol 3.6mg 1% DV; vitamin a iu 3656.9IU 73% DV; vitamin c 49mg 82% DV; folate 81.9mcg 21% DV; calcium 215.8mg 22% DV; iron 3.6mg 20% DV; magnesium 10.4mg 4% DV; potassium 376.2mg 11% DV; sodium 464.1mg 19% DV.