"Cold Cannon"
Ingredients
Instructions
- Make vinaigrette. In a large bowl, whisk together vinegar, lemon juice, mustard, chopped green onion and capers. Slowly whisk in olive oil and season with salt and pepper.
- Adjust oven rack to middle position and preheat the oven to 375°F. Place potatoes on sheet pan, sprinkle with salt and pepper and drizzle with vegetable oil. Toss potatoes in oil until they are lightly coated. Roast for 30 minutes until the potatoes are tender.
- Remove from the oven and toss with vinaigrette, lentils and chopped kale while still warm. Top salad with parsley and eat warm, cold or at room temperature.
Nutrition & Diet Analysis (per serving)
493
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).