Lentil & Sweet Potato Niçoise Salad | Schnucks
Lentil & Sweet Potato Niçoise Salad Lentil & Sweet Potato Niçoise Salad

This vegetarian friendly dish is full of fresh flavors and hearty enough to leave you feeling full and satisfied.

45M 4
Nutrition facts: 660 36G 185MG 390MG 64G 12G 23G
Ingredients: 1/2 lbs. fresh green beans 1/2 cup Schnucks olive oil 2 tbsp. lemon juice 1 tbsp. Dijon mustard 1 tsp. Schnucks honey 5 oz. salad greens 2 cups cubed, cooked sweet potato 1 cup dried green lentils, rinsed 1 pint grape tomatoes, halved 4 hard boiled eggs, halved 1 cucumber, thinly sliced 1/2 medium onion, thinly sliced 1/4 cup capers Instructions: Bring a large pot of salted water to a boil. Add green beans and cook until bright green and tender crisp, about 2 minutes. Drain and place in a bowl of ice water to stop cooking. Return pot to range. Add lentils and cover with water. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until lentils are tender, 15-25 minutes. Drain and set aside. In a small bowl, whisk together oil, lemon juice, mustard and honey. Season with salt and pepper, if desired. To serve, top greens with all ingredients.

Lentil & Sweet Potato Niçoise Salad

Lunch, Salad & Slaw, Vegetable

This vegetarian friendly dish is full of fresh flavors and hearty enough to leave you feeling full and satisfied.

45M

4

This vegetarian friendly dish is full of fresh flavors and hearty enough to leave you feeling full and satisfied.

Ingredients

  • 1/2 lbs. fresh green beans
  • 1/2 cup Schnucks olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 1 tsp. Schnucks honey
  • 5 oz. salad greens
  • 2 cups cubed, cooked sweet potato
  • 1 cup dried green lentils, rinsed
  • 1 pint grape tomatoes, halved
  • 4 hard boiled eggs, halved
  • 1 cucumber, thinly sliced
  • 1/2 medium onion, thinly sliced
  • 1/4 cup capers

Instructions

  1. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and tender crisp, about 2 minutes. Drain and place in a bowl of ice water to stop cooking.
  2. Return pot to range. Add lentils and cover with water. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until lentils are tender, 15-25 minutes. Drain and set aside.
  3. In a small bowl, whisk together oil, lemon juice, mustard and honey. Season with salt and pepper, if desired.
  4. To serve, top greens with all ingredients.

Nutrition Facts

660 CALORIES Per Serving

FAT: 36G

SATURATED FAT: 6G

CHOLESTEROL: 185MG

SODIUM: 390MG

CARBOHYDRATES: 64G

FIBER: 12G

SUGAR: 12G

PROTEIN: 23G

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