Lentil Salad with Balsamic Vinaigrette - 32.9g Carbs, 15.6g Fiber, 2.5g Sugar
From: www.peakmarket.com
1 cup red onion, chopped
3 fresh parsley sprigs
½ cup fresh parsley, chopped
2 garlic cloves, minced
1 cup dried lentils
2 Tbsp olive oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
4 green leaf lettuce leaves
Bring medium saucepan of water to boil. Add parsley sprigs, 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender; about 20 minutes. Drain. Discard garlic and parsley.
Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into green leaf lettuce leaves on plates. Serve warm or at room temperature.
Nutrition From: www.caloriecount.about.com
Serves: 4
Serving Size: 112 g
Nutrition per Serving: 251 Calories, 67 Calories from Fat, 7.5g Total Fat, 1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 38mg Sodium, 32.9g Total Carbs, 15.6g Dietary Fiber, 2.5g Sugars, 13.2g Protein
Vitamin A 15% - Vitamin C 26% - Calcium 5% - Iron 24%
Nutrition Grade: A
Good points:
Low in saturated fat
No cholesterol
Very low in sodium
Very high in dietary fiber
High in thiamin
High in vitamin C
