Lentil and escarole salad

Yield: 1 servings

Measure Ingredient
1 cup Dry lentils; or 3 cups cooked
3 tablespoons Extra virgin olive oil
2 tablespoons Balsamic vinegar
\N \N Salt and pepper to taste
½ cup Chopped shallots
\N \N I medium tomato; chopped
2 cups Coarsely chopped escarole; lettuce, or spinach
½ cup Crumbled goat cheese or chopped tofu; (optional)
\N \N Fresh thyme or chopped sage leaves; (optional)

1. Prepare lentils according to package directions. (If using leftover lentils, warm in microwave.)

2. In a salad bowl, whisk together olive oil, vinegar, salt, and pepper.

Add shallots and tomato; toss to mix. 3. Add greens and cooked lentils and toss well. Top with crumbled goat cheese or chopped tofu, if desired, and serve immediately.

4 servings Lentils are a staple in French winter dishes. This salad is usually made with leftover lentils, but even when started from scratch, lentils are quick to fix. Sprinkle liberally with thyme or chopped sage.

PER SERVING: 220 CAL 35% from fat), 9g FAT 29g CARE 229mg S00,Omg. CHOL.


MC-Busted by Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Apr 16, 1999.

Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.

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