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Autumn Lentil Salad Recipe
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To make Autumn Lentil Salad you will need
Ingredients
| | Vegetable cooking spray | | 4 | cups | Butternut squash (1 large squash); peeled and cut into 3/4-in cubes | | 3/4 | teaspoons | Curry powder | | 1 1/4 | cups | Dried lentils | | 2 | | Bay leaves | | 1 | large | Red onion; finely chopped | | 15 | | Dried apricot halves; cut into thirds | | 1/2 | cups | Low-salt chicken broth; plus | | 1/4 | cups | Broth; if needed | | 1/2 | cups | Minced fresh parsley | | 2 | tablespoons | Balsamic vinegar | | 2 | teaspoons | Canola oil | | 1/2 | teaspoons | Salt | | 1/4 | teaspoons | Fresh ground black pepper | | 5 | cups | Spinach leaves; *see directions | | 1/4 | cups | Chopped almonds; toasted |
Instructions
Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources
of vitamin E are oils, so it's difficult to have a high intake on a lowfat
diet. The sources in this salad are canola oil and almonds, yet only 21% of
its calories come from fat. For a heartier dish, add finely shredded smoked
chicken breast. 459 cals 21% cff, 24 g pro 74g carb 19g fiber 11g fat
1. Preheat oven to 450°F. Spray a large baking sheet lightly with cooking
spray; add squash, sprinkle with curry powder and toss to coat. Arrange in
a single layer on the baking sheet and roast for 25 minutes, turning squash
once with a spatula.
2. Meanwhile, cook lentils and bay leaves in enough boiling salted water to
cover in a large saucepan over medium heat for 20 minutes, or until tender;
add red onion for the last 2 minutes of cooking. Drain in a colander.
Discard bay leaves.
3. While squash and lentils are cooking, thoroughly wash the spinach and
spin dry. Whisk together apricots, chicken broth, parsley, vinegar, canola
oil, salt and pepper in a large bowl. Add lentils and squash and stir to
combine well. Serve warm over spinach; garnish with almonds.
Enjoy your Autumn Lentil Salad
How much is in a cup?
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Fri 8 Aug 2008
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