Recipe

Marinated Lentil Salad

A melange of vegetabes, lentils and raisins with vinaigrette dressing.

Details

Serves:

INGREDIENTS

Salad

2 tbsp. shredded fresh parsnip
2 tbsp. shredded fresh carrot
1-1/4 c. boiling water
1/3 c. dried lentils
1-1/4 c. California raisins
2 tbsp. thinly sliced celery
1-1/3 tbsp. thinly sliced green onions
3/4 tbsp. minced fresh parsley
1-1/2 oz. prepared salad mix with red and green leaf lettuce, purple and white salad savoy

Dressing

1 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
2-1/4 tsp. olive oil
1/8 teaspoon salt
Sugar and freshly ground pepper, to taste

PROCEDURE

To prepare vinaigrette, combine ingredients for dressing in a small bowl, stirring with a whisk. Set aside.

To prepare salad, blanch shredded parsnip and carrot in boiling water for one minute or until tender; remove with a slotted spoon. Set aside. Add lentils; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Stir in raisins just long enough to plump; drain all in a colander. Cool. Combine parsnip, carrot, lentil, celery, onions and parsley in a bowl; stir in vinaigrette. Marinate at room temperature for at least 20 minutes. Arrange salad mix on platter or individual serving plates. Mound marinated vegetables on top.

Nutrition Information (per serving)

Calories 120(14% from fat); Total Fat 2g (sat 0g, mono 1g, poly 0g); Cholesterol 0mg; Protein 4g; Carbohydrates 23g; Fiber 4g; Iron 2mg; Sodium 60mg; Calcium 23mg