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Add a photoПорций: 4
Ингредиенты
- 1Â 1/2 c. roasted beets, see * note
- 1 c. cooked lentils
- 1 bn watercress, washed, spun dry
- 4 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- Â Â salt, to taste
- Â Â freshly-grnd black pepper, to taste
- 4 sm Italian country bread slices, toasted and cooled
- 8 ounce sopressata sausage, thinly sliced
- 6 ounce taleggio cheese
- Â Â (or possibly other soft pungent cheese such as goat, etc.) brie
Инструкции
- In a large mixing bowl, toss Roasted Beets, lentils, and watercress with extra virgin olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pcs of toast, and place in center on top of each salad and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 396 | |
| Calories from Fat 129 | 33% |
| Total Fat 14.59g | 18% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 217mg | 9% |
| Potassium 621mg | 18% |
| Total Carbs 50.16g | 13% |
| Dietary Fiber 16.3g | 54% |
| Sugars 5.81g | 4% |
| Protein 16.34g | 26% |
