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Name: Lentil Salad
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: BALSAMIC DRESSING; 2 ts Dijon mustard; 1 lg Clove garlic; peeled and; 1/4 c Minced red onion; 1/2 md Cucumber; peeled, seeded,; 1 c Lentils; 1 c (4 oz) crumbled Feta cheese; 4 tb Balsamic vinegar; Fresh ground pepper to taste; 1/2 ts Salt; 1 md Red pepper; peeled, seeded,; 3 tb olive oil; 2 c Arugula leaves; torn into; 1/4 c Finely chopped Italian

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INGREDIENTS

BALSAMIC DRESSING
2 ts Dijon mustard
1 lg Clove garlic; peeled and
1/4 c Minced red onion
1/2 md Cucumber; peeled, seeded,
1 c Lentils
1 c (4 oz) crumbled Feta cheese
4 tb Balsamic vinegar
Fresh ground pepper to taste
1/2 ts Salt
1 md Red pepper; peeled, seeded,
3 tb olive oil
2 c Arugula leaves; torn into
1/4 c Finely chopped Italian

Servings

INSTRUCTIONS

1. Bring a pan of water to the boil, add the lentils and cook 20 minutes, until just tender. Drain well. Place on a paper towel-lined plate and let drain 10 minutes. Transfer to a bowl. 2. Put the onion into a small bowl and cover with cold water. Let sit 20 minutes, then drain and press out excess moisture with a paper towel. 3. Combine lentils, onion, red pepper, cucumber, parsley and feta. 4. Put the mustard, vinegar, garlic, salt olive oil and pepper into a jar. Close and shake to blend. Pour about 3/4 of the mixture over the salad and marinate in refrigerator at least an hour. 5. Just before serving, stir in the arugula and the remaining dressing. Toss gently and serve. adapted from Simple Vegetarian Pleasures Posted to JEWISH-FOOD digest by Lenore Gould on Aug 27, 1998,

NOTES

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Lentil Salad

BALSAMIC DRESSING 
2 ts Dijon mustard 
1 lg Clove garlic; peeled and 
1/4 c Minced red onion 
1/2 md Cucumber; peeled, seeded, 
1 c Lentils 
1 c (4 oz) crumbled Feta cheese 
4 tb Balsamic vinegar 
  Fresh ground pepper to taste 
1/2 ts Salt 
1 md Red pepper; peeled, seeded, 
3 tb olive oil 
2 c Arugula leaves; torn into 
1/4 c Finely chopped Italian

1. Bring a pan of water to the boil, add the lentils and cook 20 minutes,  until just tender. Drain well. Place on a paper towel-lined plate and let  drain 10 minutes. Transfer to a bowl.    2. Put the onion into a small bowl and cover with cold water. Let sit 20  minutes, then drain and press out excess moisture with a paper towel.    3. Combine lentils, onion, red pepper, cucumber, parsley and feta.    4. Put the mustard, vinegar, garlic, salt olive oil and pepper into a jar.  Close and shake to blend. Pour about 3/4 of the mixture over the salad and  marinate in refrigerator at least an hour.    5. Just before serving, stir in the arugula and the remaining dressing.  Toss gently and serve.    adapted from Simple Vegetarian Pleasures    Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on Aug 27,  1998,

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Nutrition

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Serving Size: 1 Serving (72g)
Recipe Makes: 4 -6 serving

Calories: 100
Calories from Fat: 27 (27%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 60.1mg		2 %
Potassium 232.3mg		6 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 8.6g
Protein 5.4g		8 %
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: 100

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