5 Reviews

This is an excellent salad, though I am so glad I followed up on Parsley's suggestion re: cilantro. I mixed in a good bit and threw some more on top and the cilantro added just the right note. I also served it on a bed of baby spinach leaves. This was very good when freshly made, and (based on a very small amount of leftovers) also very good the next day, having absorbed the dressing. Thanks, SV!

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Chef Kate June 11, 2011

Very good, but there is a tablespoon each of balsamic and olive oil unaccounted for in the recipe directions, so I just added them to the whole mixture. I used dry cotijo cheese, as that's what was in the fridge, and a generous handful of thinly sliced scallion for color contrast, as I had not red bell peppers. I used smoked paprika as well, and some extra lime juice. We had it with grilled Iberico pork tenderloin and longaniza sausage, and some steamed green beans.

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zeldaz51 March 31, 2013

Awesome! Made a great lunch, and we'll be making it again this week for dinner. We used a generous amount of smoked paprika, and the flavor was excellent. We liked the queso fresco, and this week we will try feta.

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Larry Spaghetti November 19, 2011

Terrific, healthy and filling salad. I made this axactly as written. I did garnish with chopped cilantro, though, and next time I may mix it right into the salad. Queso Fresco went very well with this mixture. I should have doubled the recipe! Thanx for posting!

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*Parsley* May 28, 2011

We are not a fans of sweet potatoes in our house so we subbed red potatoes. Although we liked all the flavors, I am not sure that was a good choice. Also when we cooked the potatoes the red onions didn't seem to cook very well along side them. Although we didn't really care for the way we did the recipe this is an interesting mix - worth a try.

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Ana Gilbertson June 21, 2011
Lentil Salad With Roasted Sweet Potatoes and Queso Fresco