Yield: 4 Servings
|Vegetable cooking spray|
|4 cups||Butternut squash (1 large squash); peeled and cut into 3/4-in cubes|
|¾ teaspoon||Curry powder|
|1¼ cup||Dried lentils|
|1 large||Red onion; finely chopped|
|15||Dried apricot halves; cut into thirds|
|½ cup||Low-salt chicken broth; plus|
|¼ cup||Broth; if needed|
|½ cup||Minced fresh parsley|
|2 tablespoons||Balsamic vinegar|
|2 teaspoons||Canola oil|
|¼ teaspoon||Fresh ground black pepper|
|5 cups||Spinach leaves; *see directions|
|¼ cup||Chopped almonds; toasted|
Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources of vitamin E are oils, so it's difficult to have a high intake on a lowfat diet. The sources in this salad are canola oil and almonds, yet only 21% of its calories come from fat. For a heartier dish, add finely shredded smoked chicken breast. 459 cals 21% cff, 24 g pro 74g carb 19g fiber 11g fat 1. Preheat oven to 450°F. Spray a large baking sheet lightly with cooking spray; add squash, sprinkle with curry powder and toss to coat. Arrange in a single layer on the baking sheet and roast for 25 minutes, turning squash once with a spatula.
2. Meanwhile, cook lentils and bay leaves in enough boiling salted water to cover in a large saucepan over medium heat for 20 minutes, or until tender; add red onion for the last 2 minutes of cooking. Drain in a colander.
Discard bay leaves.
3. While squash and lentils are cooking, thoroughly wash the spinach and spin dry. Whisk together apricots, chicken broth, parsley, vinegar, canola oil, salt and pepper in a large bowl. Add lentils and squash and stir to combine well. Serve warm over spinach; garnish with almonds.
Recipe by: American Health on-line (Readers Digest) Mar 98 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 05, 1998