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INGREDIENTS

I medium tomato; chopped
Fresh thyme or chopped sage
1/2 c Chopped shallots
1 c Dry lentils; or 3 cups
2 tb Balsamic vinegar
2 c Coarsely chopped escarole;
salt and pepper ; to taste
1/2 c Crumbled goat cheese or
3 tb Extra Virgin Olive Oil

Servings

INSTRUCTIONS

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. 7Mg FIBER. MC-Busted by Karen C. Greenlee By "Karen C. Greenlee" on Apr 16, 1999. Recipe by: Veggie Life, May, 1999

NOTES

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Lentil And Escarole Salad

I medium tomato; chopped 
  Fresh thyme or chopped sage 
1/2 c Chopped shallots 
1 c Dry lentils; or 3 cups 
2 tb Balsamic vinegar 
2 c Coarsely chopped escarole; 
  salt and pepper to taste
1/2 c Crumbled goat cheese or 
3 tb Extra Virgin Olive Oil

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.  7Mg FIBER.    MC-Busted by Karen C. Greenlee    By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 16, 1999.    Recipe by: Veggie Life, May, 1999

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 1 servings

Calories: 430
Calories from Fat: 365 (85%)

Amt Per Serving		% DV

	Total Fat 40.6g	54 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 29.6g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 169.1mg		6 %
Potassium 285.6mg		8 %
Total Carbohydrate 16.2g		5 %
	Dietary Fiber 0g	0 %
	Sugars, other 16.2g
Protein 2.1g		3 %
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.

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Calories per serving: 430

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