Lentil, Beetroot, and Feta Salad
Quarter or halve beetroot, depending on size. Place lentils into plastic container, drizzle with combined vinegar and oil. Season to taste with salt and black pepper.
Layer the beetroot, spinach leaves, and feta over the lentils.
Gently combine the salad just before serving.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 293 | ||
Calories from Fat: 74 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 26.7mg | 8 % | |
Sodium 355.2mg | 12 % | |
Potassium 756.1mg | 20 % | |
Total Carbohydrate 36.7g | 11 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 23g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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