Lentil Salad with Asiago Cheese
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 441 |
| pro | 23 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 49 g |
| fibre | 10 g |
| chol | 12 mg |
| sodium | 452 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 55 |
| vit A | 78 |
| vit C | 108 |
| folate | 181 |
Instead of dried lentils, you can use 2 cans (each 19 oz/540 mL) lentils, drained and rinsed; simply simmer with the carrots (without cooking them first).
Ingredients
- 1-1/2 cups green lentils or brown lentils, rinsed
- 1 large carrot, diced
- 2 green onions, sliced
- 1 sweet red pepper, chopped
- 1 stalk celery, diced
- 1/2 cup shredded Asiago cheese
- 2 tbsp chopped fresh parsley
- Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
In saucepan, bring lentils and 3 cups (750 mL) water to boil; reduce heat, cover and simmer for 15 minutes. Add carrot and simmer until lentils are tender, 5 to 10 minutes. Drain and let cool.
Dressing: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, oregano, salt and pepper. Add lentil mixture, onions, red pepper, celery, cheese and parsley; toss to combine. (Make-ahead: Cover and refrigerate for up to 1 day.)
Source : Canadian Living Magazine: March 2003
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