ORNISH: Lentil, Cucumber And Radish Salad

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* Exported from MasterCook *

 

Lentil, Cucumber And Radish Salad

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 145

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried lentils

2 cups vegetable broth

homemade or store-bought

1 1/2 cups thinly sliced halved cucumbers -- peeled if necessary

1/2 cup thinly sliced radishes

1/4 cup seasoned rice vinegar

2 tablespoons chopped fresh chives

2 teaspoons nonfat bottled Italian salad dressing

salt and pepper

 

Serves 4

 

Marinating the cucumber and radish slices briefly in seasoned rice vinegar

gives this beautiful summer salad its refreshing character. Take care not

to overcook the lentils. They should maintain their shape. Taste them

frequently toward the end of the cooking time to catch them when they are

done but still firm.

 

Rinse the lentils in a sieve. Combine lentils and broth in a medium pot

and bring to a boil over high heat. Reduce heat to moderately low and

cook, partially covered, until lentils are just tender, 25-30

minutes. Drain and let cool.

 

Combine cucumbers, radishes, and vinegar in a medium bowl and toss to

mix. Let marinate 15 to 20 minutes. Gently stir in lentils, chives, and

salad dressing. Season to taste with salt and pepper.

 

TIP: The hothouse-grown English cucumbers don't need peeling, but you

should peel waxed cucumbers. To make English cucumber slices even

prettier, " score " them with a fork: Draw the tines of a fork the length of

the cucumber just deep enough to pierce the skin. Repeat all the way

around the cucumber, then slice.

 

Serving Size: 3/4 cup. Calories: 169 Fat: 0.6 g Cholesterol: 0 mg

Carbohydrate: 29.0 g Protein: 14.0 g Sodium: 21.3 mg (with no salt added)

 

 

 

 

 

 

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