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Рецепт Autumn Lentil Salad

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0 голосов | 2060 визитов
Порций: 4

Ингредиенты

Cost per serving $3.80 view details

Инструкции

  1. 1. Preheat oven to 450F. Spray a large baking sheet lightly with cooking spray; add in squash, sprinkle with curry pwdr and toss to coat. Arrange in a single layer on the baking sheet and roast for 25 min, turning squash once with a spatula.
  2. 2. Meanwhile, cook lentils and bay leaves in sufficient boiling salted water to cover in a large saucepan over medium heat for 20 min, or possibly till tender; add in red onion for the last 2 min of cooking. Drain in a colander. Throw away bay leaves.
  3. 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 in lentils and squash and stir to combine well. Serve hot over spinach; garnish with almonds.
  4. NOTES : Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources of vitamin E are oils, so it's 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 in finely shredded smoked chicken breast. 459 cals

Nutrition Facts

Amount Per Serving %DV
Serving Size 423g
Recipe makes 4 servings
Calories 390  
Calories from Fat 45 12%
Total Fat 5.13g 6%
Saturated Fat 0.51g 2%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 398mg 17%
Potassium 1589mg 45%
Total Carbs 69.89g 19%
Dietary Fiber 24.7g 82%
Sugars 18.28g 12%
Protein 20.8g 33%
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