Food and Nutrition


| Share

Zesty Pink Lentil Salad - 50 Servings

Zesty Pink Lentil Salad - 50 Servings
Zesty Pink Lentil Salad - 50 Servings
This recipe comes from USDA Healthy Meals Resource System, Bennett-Hemenway Elementary School – Natick Public Schools (Recipes for Healthy Kids Challenge)


4 ¼ c. dry pink or red lentils (brown or green may be substituted if others are not available)

½ c. olive oil

1 ⅓ c. balsamic vinegar

2 ½ Tbsp. garlic powder

1 ¼ c. yellow bell pepper, diced

2 ⅛ c. green onions, sliced

4 ¼ c. cherry tomatoes

4 ¼ c. cucumbers, skin on, diced

16 fresh mint leaves, chopped


Rinse and drain lentils. Cook according to package directions. Drain lentils and spread on tray to cool, then refrigerate. Mix oil, vinegar, and garlic powder. When lentils have cooled transfer to mixing bowl. Pour vinegar mix over the lentils. Add chopped vegetables except for mint. Mix thoroughly. Top with chopped mint and serve cold.

Makes 50 servings.

Per Serving: 90 calories, 2.5 gram (g) of fat, 5 g protein, 12 g carbohydrate, 4 g fiber and 0 mg sodium.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.