Lentil and Veggie Salad with a Balsamic and Dijon Mustard Vinaigrette
The quick homemade vinaigrette makes this salad. I used Dijon mustard, which I always have on hand, but you could use stone ground, honey, or even hot mustard. Different mustard will create different flavor profiles, and that’s always worth trying.
- Prep Time: 3
- Total Time: 3
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the salad:
- 1 cup cooked green lentils
- 1 cup frozen mixed veggies (thawed, not cooked)
- 1 cup frozen broccoli and cauliflower (thawed and raw)
For the vinaigrette:
- 1/4 cup balsamic vinegar
- 2 tbsp Dijon mustard
- Garlic & onion powder
- Red pepper flakes, to taste
- Dried basil, to taste
- Ground cumin, to taste
Instructions
Assemble the lentils, mixed veggies and broccoli and cauliflower in a bowl and mix well with the mustard vinaigrette.
The Vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic powder, onion powder, red pepper flakes, dried basil, and ground cumin. Adjust the seasonings to your taste preference.
Notes
The flavors in this vinaigrette will concentrate and enhance in the fridge for a day or so.