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Suggest a better descriptionAutumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources of vitamin E are oils, so its 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 450F. 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
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 4 | ||
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Calories: 297 | ||
Calories from Fat: 57 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 162.4mg | 6 % | |
Potassium 1330mg | 35 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 36g | ||
Protein 13.2g | 19 % | |
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: 297
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