Lentil And Escarole Salad
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
- salt and pepper to taste
- 2 tb balsamic vinegar
- 3 tb extra virgin olive oil
- 1/2 c chopped shallots
- i medium tomato; chopped
- fresh thyme or chopped sage
- 1 c dry lentils; or 3 cups
- 2 c coarsely chopped escarole;
- 1/2 c crumbled goat cheese or
- Carbohydrate 16.1648000113615 g
- Cholesterol 0 mg
- Fat 40.5800000000676 g
- Fiber 0 g
- Protein 2.0784000016907 g
- Saturated Fat 5.6058400000115 g
- Serving Size 1 1 Serving (137g)
- Sodium 169.122000008115 mg
- Sugar 16.1648000113615 g
- Trans Fat 1.12074000002029 g
- Calories 430 calories
1. Prepare lentils according to package directions. (If using leftover lentils, warm in microwave.) 2. In a salad bowl, whisk together olive oil, vinegar, salt, and pepper. Add shallots and tomato; toss to mix. 3. Add greens and cooked lentils and toss well. Top with crumbled goat cheese or chopped tofu, if desired, and serve immediately. 4 servings Lentils are a staple in French winter dishes. This salad is usually made with leftover lentils, but even when started from scratch, lentils are quick to fix. Sprinkle liberally with thyme or chopped sage. PER SERVING: 220 CAL 35% from fat), 9g FAT 29g CARE 229mg S00,Omg. CHOL. 7Mg FIBER. MC-Busted by Karen C. Greenlee By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 16, 1999. Recipe by: Veggie Life, May, 1999
