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. Source: Diabetic Living Magazine

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

186 calories; 8.6 g total fat; 1.8 g saturated fat; 4 mg cholesterol; 464 mg sodium. 376 mg potassium; 18.2 g carbohydrates; 7.4 g fiber; 3 g sugar; 9.6 g protein; 3657 IU vitamin a iu; 49 mg vitamin c; 82 mcg folate; 216 mg calcium; 4 mg iron; 10 mg magnesium;