Cold-Beef-And-Lentil Salad
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 2cups lentils
- 5cups water
- ¼cup balsamic vinegar
- White pepper to taste
- 1⅓cup olive oil
- 1pound cold flank steak, cooked medium to medium-rare and cut into bite-size pieces
- 2bunches watercress (about 6 cups), stems removed
- 1teaspoon minced garlic
- ½cup minced scallions
- ¼cup drained capers
- ¼cup chopped sweet pickles
Nutritional analysis per serving (8 servings)
603 calories; 41 grams fat; 7 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 25 grams protein; 156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
- Step 2
In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
- Step 3
In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.
Private Notes
Comments
I made much too much for a party -- can it be frozen???
This is actually a pretty good recipe, but it does need salt.