Two-Salad Deli Platter
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 113 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 501 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 12 |
| vit A | 10 |
| vit C | 37 |
| folate | 19 |
Serve with assorted cold cuts, olives, pickles and rye bread.
Ingredients
Preparation
In large pot of boiling salted water, cook beans for 4 minutes or until tender-crisp; drain. In large bowl, whisk together oil, vinegar, mustard, soy sauce, garlic, salt and pepper. Add beans and tomatoes; toss.
Additional information :
Lentil Salad
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) lentils, drained and rinsed
4 oz (125 g) feta cheese, crumbled
1 sweet red pepper, chopped
2 green onions, sliced
1 clove garlic, minced
In bowl, whisk juice, oil, salt and pepper. Add lentils, cheese, pepper, onions and garlic; stir.
Per serving: about 236 cal, 14 g pro, 10 g total fat (5 g sat. fat), 25 g carb, 5 g fibre, 26 mg chol, 71 mg sodium. % RDI: 16% calcium, 27% iron, 21% vit A, 103% vit C, 92% folate.
- Keywords : Salad; Green beans; Mustard; Boil; Tomatoes;
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