Best 4 Cold Beef And Lentil Salad Recipes
Indulge in a symphony of flavors with our Cold Beef and Lentil Salad, a refreshing and protein-packed dish that combines the best of both worlds. Savor the tender beef, slow-cooked to perfection and complemented by the earthy goodness of lentils, a nutritional powerhouse. The salad is further enriched with a medley of fresh vegetables, including crisp celery, sweet red onion, and vibrant bell peppers. A zesty dressing, made with a harmonious blend of Dijon mustard, red wine vinegar, and olive oil, ties all the elements together, creating a delightful balance of tanginess and richness.
But that's not all! This article also offers a diverse collection of other enticing recipes. Embark on a culinary journey with our Lemony Chicken and Broccoli Stir-Fry, a quick and easy weeknight meal that's bursting with Asian flavors. Experience the classic comfort of our Creamy Chicken and Wild Rice Soup, a hearty and satisfying dish that's perfect for chilly evenings. If you're craving a taste of the Mediterranean, try our Greek Lemon Potatoes, roasted to golden perfection and infused with herbs and lemon zest. And for a sweet ending, treat yourself to our luscious Chocolate Mousse, a decadent and airy dessert that's sure to satisfy your cravings.
LENTIL SALAD
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!
Provided by Ali
Time 40m
Number Of Ingredients 11
Steps:
- Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
- Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
- Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
- Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.
COLD LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
- In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.
COLD LENTIL SALAD
This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.
Provided by Lindsay L.
Categories Salad Beans Lentil Salad Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
- Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
- Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
- Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g
COLD-BEEF-AND-LENTIL SALAD
Provided by William Matthews
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 30m
Yield Eight servings
Number Of Ingredients 11
Steps:
- Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
- In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
- In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 35 grams, Fat 41 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 4 grams
Tips:
- For the best flavor, use high-quality beef broth. You can make your own beef broth or use a store-bought brand that you trust.
- If you don't have any cooked beef, you can cook a steak or roast beef and then shred it. You can also use leftover beef from a previous meal.
- To make the salad ahead of time, cook the beef and lentils and let them cool completely. Then, assemble the salad and store it in the refrigerator for up to 3 days.
- This salad is a great way to use up leftover vegetables. You can add any vegetables that you like, such as carrots, celery, or tomatoes.
- If you want a more flavorful salad, you can add a vinaigrette dressing. You can make your own vinaigrette or use a store-bought brand.
Conclusion:
Cold beef and lentil salad is a delicious and refreshing salad that is perfect for a summer meal. It is also a great way to use up leftover beef and lentils. With its simple ingredients and easy-to-follow instructions, this salad is sure to be a hit at your next gathering.
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