Filter
Reset
Sort ByRelevance
Brian10280
Lentil salad with balsamic carrots
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200ºC.
-
Cut the leaves from the carrots, but leave a small piece of green on it. Halve any thick roots in the length.
-
Mix the honey with 2 tablespoons of balsamic vinegar, pour over the roots and mix well. Roast the roots on the baking sheet in the oven in about 45 minutes until golden brown.
-
In the meantime, beat a dressing of the remaining balsamic vinegar, mustard and olive oil. Divide the lentils, lamb's lettuce and to on a large scale.
-
Allow the carrots to cool down until lukewarm and place them on the salad. Sprinkle the lentil salad with the dressing and spread the mozzarella over it.
Blogs that might be interesting
-
50 minSide dishpumpkin, chicken bouillon, butter, nutmeg, coriander powder, cranberries,pumpkin with cranberries
-
15 minSide dishRed cabbage, butter, Red onion, white raisin, Red wine vinegar, red currant juice, grape juice, sugar, clove, laurel leaf,stewed red cabbage with red onion and raisins
-
20 minSide dishbutter, flour, Full Milk, laurel leaf, grated mature cheese,bechamel-cheese sauce
-
5 minSide dishmayonnaise, curry powder, Red pepper, lime, fresh coriander,oriental cocktail sauce
Nutrition
390Calories
Sodium0% DV0.9g
Fat26% DV17g
Protein32% DV16g
Carbs13% DV39g
Fiber36% DV9g
Loved it