lentil salad

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* Exported from MasterCook *

 

Marinated Lentil Salad

 

Recipe By :Jeanne Lemlin

Serving Size : 8 Preparation Time :0:00

Categories : Beans/Legunes Salads

 

Amount Measure Ingredient -- Preparation Method

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VINAIGRETTE:

1/4 cup fresh lemon juice

1/4 cup red-wine vinegar

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon freshly ground black pepper

SALAD:

1/2 cup chopped parsnip

1/2 cup chopped carrot

6 cups boiling water

1 1/2 cups dried lentils

1/2 cup thinly sliced celery

1/3 cup thinly sliced green onions

3 tablespoons minced fresh parsley

 

To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring

with a whisk. Set aside.

 

To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1.

minute or until tender; remove vegetables with a slotted spoon. Add lentils;

bring to a boil. Reduce heat, and simmer for 15 minutes or until tender; drain

in a colander. Cool.

 

Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in

vinaigrette. Marinate at room temperature for at least 20 minutes.

 

Yield: 8 servings (serving size: 2/3 cup).

 

CALORIES 186 (27% from fat); FAT 5.5g (sat 0.7g, mono 3.8g, poly 0.6g); PROTEIN

10.5g; CARBOHYDRATE 25.1g; FIBER 12g; CHOLESTEROL 0mg; IRON 3.5mg; SODIUM 262mg;

CALCIUM 32mg

 

Description:

" Cooking the lentils for only 15 minutes preserves their shape and texture.

Tossed with a little vinaigrette, they make a tasty, satisfying salad. "

Source:

" Cooking Light Magazine, November 2001 "

Copyright:

" ©2001 Southern Progress Corp. "

Ratings : Points 0-10 3

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Per Serving (excluding unknown items): 182 Calories; 5g Fat (26.1% calories from

fat); 10g Protein; 24g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 154mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

 

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