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Pollo alla Firènze
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French Lentil Salad
Yield: Makes 4 servings
Two healthy carb foods, lentils and walnuts, star in this fiber-packed, protein-rich salad. Tote this along for lunch, but let it sit at room temperature for about 30 minutes before you eat it–the flavors will be even more pronounced.
Ingredients:
1-1/2
cups dried lentils, sorted, rinsed and drained*
1/4
cup chopped walnuts
4
green onions, finely chopped
3
tablespoons balsamic vinegar
2
tablespoons chopped fresh parsley
1
tablespoon olive oil
3/4
teaspoon salt
1/2
teaspoon dried thyme
1/4
teaspoon black pepper
Preparation:
1.
Combine 2 quarts water and lentils in large saucepan; bring to a boil over high heat. Cover; reduce heat and simmer 30 minutes or until lentils are tender, stirring occasionally. Drain lentils; discard liquid.
2.
Meanwhile, preheat oven to 375°F. Spread walnuts in even layer on baking sheet. Bake 5 minutes or until lightly browned. Cool completely on baking sheet.
3.
Combine lentils, onions, vinegar, parsley, oil, salt, thyme and pepper in large bowl. Cover; refrigerate 1 hour or until cool.
4.
Serve on lettuce leaves, if desired. Top with toasted walnuts before serving.
Nutritional Information:
| Serving Size: | |
| Sodium | 406 mg |
| Protein | 16 g |
| Fiber | 8 g |
| Carbohydrate | 34 g |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 28 % |
| Calories | 264 |
Dietary Exchange:
| Starch | 2 |
| Meat | 2 |
This recipe appears in:
French
