vegan balsamic vinegar lentil spinach salad

[Guest guest]

with apples and carrots

 

 

* Exported from MasterCook *

 

Lentil and Spinach Salad with Apples and Carrots

 

Recipe By :Good Housekeeping

Serving Size : 12 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups lentils

2 carrots

2 Golden Delicious apples

3 lemons

1/3 cup olive oil

1/4 cup balsamic vinegar

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

3/4 teaspoon coarsely ground black pepper

20 ounces fresh spinach leaves -- chopped

 

Serving: Serves: 12

Cook Time: 30 minutes

Total Time: 55 minutes

 

PREPS: Cut carrots into 1/4-inch dice. Apples (peel optional); core and cut into

1/4-inch dice.

 

1. Rinse lentils with cold running water and discard any stones or shriveled

lentils. In 4-quart saucepan, combine lentils and 8 cups water; heat to boiling

over high heat. Stir in carrots and apples, and heat to boiling. Reduce heat to

low and simmer 15 to 20 minutes, until lentils are tender; drain.

 

2. Vinaigrette: Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 1/4

cup juice. In small bowl, with wire whisk or fork, mix olive oil, vinegar,

sugar, salt, pepper, lemon juice, and lemon peel.

 

3. To serve, in large bowl, toss spinach with 1/3 cup dressing. Stir remaining

dressing into lentil mixture. Place spinach leaves on salad plates and top with

lentils. Sprinkle with parsley.

 

Calories: 165; Total Fat: 6.0 g; Saturated Fat: 1.0 g; Cholesterol: 0.0 mg;

Sodium: 345 mg; Carbohydrates: 20 g; Fiber: 12.00 g; Protein: 8.0 g.

 

 

 

Source:

" http://magazines.ivillage.com/goodhousekeeping (retrieved 2002-09-12) "

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Per Serving (excluding unknown items): 166 Calories; 7g Fat (32.8% calories from

fat); 8g Protein; 22g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 312mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1

Fat; 0 Other Carbohydrates.

 

NOTES : Simmer lentils with carrots and apples, then toss with a lemony balsamic

vinaigrette and serve over dressed spinach leaves -- a light alternative for a

Thanksgiving feast. Cook lentils, mix dressing, and clean spinach the day

before. Add dressing just before serving.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3407

 

 

..

=^..^= PatH (Pat Hanneman)

KitPatH recipes, MC, links: http://home.earthlink.net/~kitpath/

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