Lentil and Cucumber Salad
For an extra Mediterranean touch, add 2 tbsp (25 mL) drained rinsed capers or 1/2 cup (125 mL) sliced stuffed green olives to this mixture.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 189 |
| pro | 10 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 23 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 528 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 29% |
| vit A | 3% |
| vit C | 17% |
| folate | 89% |
-
1 can (19 oz/540 mL) lentils, drained and rinsed
2 green onions, thinly sliced
1/4 cup (50 mL) minced fresh parsley
1 cup (250 mL) diced English cucumber
Dressing:
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) red wine vinegar
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) each ground cumin and ground coriander
Preparation:
Dressing: In large bowl, whisk together oil, vinegar, sugar, mustard, salt, pepper, cumin and coriander.
Add lentils, green onions and parsley. Toss to coat. (Make-ahead: Cover; refrigerate for up to 24 hours.) Add cucumber; toss.
Source
Canadian Living Magazine: June 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »