In a large mixing bowl: Gently stir the dressing into the lentils until the lentils separate.
CHEF'S SECRET: add two tablespoons vinegar to the empty dressing bottle, replace cap, shake vigorously, and add the remaining loosened dressing to the salad.
Addthe cut vegetable mix. Toss gently to combine. Season with salt and pepper to taste.
Chill until ready to serve.
For leftovers: I like to add a tablespoon of vinegar to the next-day leftovers. It helps freshen the taste.
Nutrition
Nutrition Facts
Lentil Veggie Salad — Dinner 911
Amount per Serving
Calories
181
% Daily Value*
Fat
3.84
g
6
%
Saturated Fat
0.32
g
2
%
Sodium
145.8
mg
6
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
0.8
g
1
%
Protein
2.64
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.