Lentil and Cucumber Salad

By The Canadian Living Test Kitchen

78 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	189189 cal
pro	10 g10g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	23 g23g carb
fibre	5 g5g fibre
chol	0 mg0mg chol
sodium	528 mg528mg sodium
% RDI:	-
calcium	33 calcium
iron	2929 iron
vit A	33 vit A
vit C	1717 vit C
folate	8989 folate

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Ingredients

1 1can (19 oz/540 mL) can (19 oz/540 mL)lentils, drained and rinsed
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley
1 cup diced English cucumbers 1 1cup cupdiced English cucumberEnglish cucumbers
Dressing:
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar
1/2 tsp dry mustard 1/2 1/2tsp tspdry mustard
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1/4 tsp ground coriander 1/4 1/4tsp tspground 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

Keywords : Salad; Make-Ahead; Refrigerate/Chill; Lentils; Cucumbers; Parsley; Green onions;

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