Side Pannel
Lentil Vegetable Salad
Lentil Vegetable Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Vegetables, Beans, Diabetic
Ingredients List
- 1 c Red lentil;
- 3 c Chicken Broth
- 1 Bay leaf;
- 1/4 ts Dried leaf marjoram;
- 1/4 ts Dried leaf thyme;
- 1 ts Virgin olive oil;
- 1 md Size carrot; chopped
- 1 md Size celery stalk;
- -chopped
- 2 Green onion; chopped
- 1/4 ts Hot pepper flakes;
- -(optional)
- 1/2 c Water chestnuts; sliced
- -rinced, drained
- 1/4 c Balsamic vinaigrette;
Directions
Rinse lentils and place in a saucepan with broth, bay leaf, marjoram
and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30
minutes or until tender. Drain in a colander. Heat oil in a
non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils,
hot pepper, water chestnuts and vinaigrette. Serve on a bed of
lettuce leaves. Food Exchnges per serving: 1 VEGETABLE EXCHANGE + 1
STARCH/BREAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 115; CHO: 0mg;
CAR: 21g; PRO: 9g; SOD: 24mg; FAT: 4g;
and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30
minutes or until tender. Drain in a colander. Heat oil in a
non-stick saucepan and stir-fry vegetables 3 minutes. Add lentils,
hot pepper, water chestnuts and vinaigrette. Serve on a bed of
lettuce leaves. Food Exchnges per serving: 1 VEGETABLE EXCHANGE + 1
STARCH/BREAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 115; CHO: 0mg;
CAR: 21g; PRO: 9g; SOD: 24mg; FAT: 4g;
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