Lentil & Roasted Vegetable Salad with Mango Vinaigrette

Name: Lentil & Roasted Vegetable Salad with Mango Vinaigrette
Ingredients: 2 large red bell peppers, diced; 2 large yellow bell peppers, diced; 2 large zucchini, diced; 2 large head of cauliflower, diced; salt; pepper; 2 cups (500 mL) ripe mangoes, peeled and diced; 2 Tbsp (30 mL) lemon juice; 2 Tbsp (30 mL) honey; 1 tsp (5 mL) cumin; ½ tsp (2 mL) chili powder (optional); 2 cups (500 mL) cooked whole red lentils; 2 cups (500 mL) cherry tomatoes, halved; 2 cups (500 mL) red onion, thinly sliced; 1 cup (250 mL) fresh cilantro, chopped

www.lentils.org

Roasted peppers, zucchini, and cauliflower are tossed with lentils, tomatoes, onion, cilantro, and a mango vinaigrette.

Keywords

whole red
vegan
vegetarian
foodservice
english
bell pepper
tomato

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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