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    You are in: Home / Low-cholesterol / Lentil Salad Italiano Recipe
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    Lentil Salad Italiano

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 19, 2009

      I liked this recipe, but I overcooked the lentils and it got alittle mushy, but that's my fault. I added extra white balsamic vinegar. I like vinegar.

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    • on April 07, 2007

      Very good salad. I double the amount and took it to a BBQ, everybody loved it. I used the pimentos, olive oil (infused with rosemary) and balsamic vinegar. Chilling time a must for flavors to blend. Thank you Winkki.

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    • on November 27, 2006

      Winkki, thanks for a great dish, I knew you wouldn't disappoint! I used brown lentils and olive oil and added some mixed Italian herbs after reading your comments. I agree most definitely with Aunt Cookie that the pimientos really make a difference, colour-wise. This was so easy to make and great-tasting - a five-star addition to my lunchbox, I'm putting it on high rotation!

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    • on September 25, 2006

      This was a very nice, VERY inexpensive salad to make. I added some more Italian spices and used olive oil, as suggested by winkki. I also added the onion to the boiling lentils at the very end, just to blanch them a little. I used the optional pimientos and I recommend them...they add some color to the salad. Thanks for sharing this recipe!

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    Nutritional Facts for Lentil Salad Italiano

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 163.1
     
    Calories from Fat 44
    27%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 11.0 mg
    0%
    Total Carbohydrate 21.6 g
    7%
    Dietary Fiber 10.2 g
    41%
    Sugars 1.6 g
    6%
    Protein 8.5 g
    17%

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