Lentil and Cucumber Salad

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 1 can lentils drained and rinsed
  • 2 green onions thinly sliced
  • 1/4 cup minced fresh parsley
  • 1 cup diced English cucumber
Dressing:
  • 2 tablespoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 528 mg
  • Protein 10 g
  • Calories 189.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 89.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil and Cucumber Salad

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