Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Lentil, Bulgur Wheat and Spinach Salad
Filled with greens and veggies, this salad is perfect as a dinner and lunch main or side dish.
Servings
4
4
Cuisine Type
- american
Day Part
- Lunch
Menu Part
- Salad
Main Ingredient
- Fruit
- Greens
- Vegetables
Filled with greens and veggies, this salad is perfect as a dinner and lunch main or side dish.
Ingredients
4 oz. bulgur wheat, cooked
4 oz. green lentils, cooked
½ lb. baby spinach or kale
1 small zucchini, sliced lengthwise
1 small yellow summer squash, sliced lengthwise
1 small carrot, sliced lengthwise
1 chopped tomato or 1 cup sliced cherry tomatoes
¼ cup sliced radishes
¼ cup green onions or red onions
Juice of 1 lemon
1 cup Italian dressing
Salt and pepper to taste if desired
Steps
Place bulgur and lentils in large bowl. Add zucchini, yellow squash and carrots, and then squeeze lemon juice over salad.
Gently fold everything together for 5 minutes, or until spinach is partially wilted.
Combine tomatoes, green onions and radishes.
Mix dressing in thoroughly and serve.
Recipe by El Camino Hospital, Mountain View, Calif.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
