Lentil Waldorf Salad Recipes

LENTIL WALDORF SALAD

I am at a loss to say what cookbook inspired this one, perhaps I did invent it after all. It's a good one dish meal, with a different use of lentils.

Provided by Karyl Lee

Categories Lentil

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Lentil Waldorf Salad image

Steps:

Sort, wash, and cook green lentils in water to cover until tender. (allow 35 minutes at a boil).
String and chop the celery into a fine dice. Cut the apples into a similar size, unpeeled if organic. Do the same with the red onion.
Rinse and drain the currants, then soak them with the pulp and juice juice of the orange in a small bowl.
Combine celery, apples, currants and orange mixture, and red onion in two quart bowl. Mix the dressing ingredients, and add them to the bowl after adjusting for taste.
Drain and rinse the lentils, more than once if need be. Drain really well, then add to the bowl, combine all thoroughly. Add cashews, and toss again.

Nutrition Facts : Calories 293.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 1.5, Sodium 121.2, Carbohydrate 48.1, Fiber 17.4, Sugar 14.1, Protein 14.7

Ingredients

2 cups green lentils
1 cup fresh celery
2 medium gala apples
1/2 cup currants
1 large orange, orange pulp and juice of
1/2 cup roasted and salted cashew pieces
1/3 cup red onion
1/2 cup vegan mayonnaise (or preferred mayo type product)
1 tablespoon dried basil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon coarse plain mustard
sea salt
black pepper

WALDORF SALAD WITH LENTILS AND PINE NUTS

Provided by Marcia Munson

Categories Salad Fruit Side Vegetarian Quick & Easy Lunch Mayonnaise Apple Pine Nut Celery Lentil Winter Chill Healthy Bon Appétit Minneapolis Minnesota Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 8

Waldorf Salad with Lentils and Pine Nuts image

Steps:

Cook lentils in medium saucepan of boiling salted water until just tender, about 25 minutes. Drain; rinse. Drain again.
Place lentils in large bowl. Add apples and celery. Whisk mayonnaise, lemon juice, sugar and allspice in small bowl to blend. Mix dressing into lentil salad. Season to taste with salt and pepper. Sprinkle with pine nuts. Cover and refrigerate at least 2 and up to 8 hours.

Ingredients

3/4 cup lentils
2 medium Granny Smith apples, halved, cored, diced
1 cup diced celery
1/2 cup regular or low-fat mayonnaise
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon ground allspice
1/3 cup pine nuts, toasted

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