Autumn lentil salad

4 Servings

Quantity Ingredient
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
2 Bay leaves
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
½ teaspoon Salt
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

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