Warm lentil and grape salad
Red grapes are the surprise element in this cold-weather version of a classic Mediterranean salad. They create little bursts of sweetness in each bite. Serve over a bed of baby spinach, if desired.
2 leeks, white and light green parts thinly sliced (1 3/4 cups)
2 Tbs. sherry vinegar
2 tsp. whole-grain mustard
1 17.6-oz. pkg. cooked lentils, gently broken apart, or 2 cups cooked lentil
1 1/2 cups red grapes, halved
1/4 cup chopped roasted pistachios
3 Tbs. finely chopped mint
3 Tbs. finely chopped parsley
1/4 cup crumbled feta
Directions
Heat oil in skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Remove from heat, and stir in sherry vinegar and mustard.
Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta.
Nutritional Information
Per 1/2-cup serving: Calories: 373, Protein: 16g, Total fat: 17g, Saturated fat: 3g, Carbs: 44g, Cholesterol: 8mg, Sodium: 464mg, Fiber: 13g, Sugars: 14g
3 Tbs. olive oil
2 leeks, white and light green parts thinly sliced (1 3/4 cups)
2 Tbs. sherry vinegar
2 tsp. whole-grain mustard
1 17.6-oz. pkg. cooked lentils, gently broken apart, or 2 cups cooked lentil
1 1/2 cups red grapes, halved
1/4 cup chopped roasted pistachios
3 Tbs. finely chopped mint
3 Tbs. finely chopped parsley
1/4 cup crumbled feta
Directions
Heat oil in skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Remove from heat, and stir in sherry vinegar and mustard.
Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta.
Nutritional Information
Per 1/2-cup serving: Calories: 373, Protein: 16g, Total fat: 17g, Saturated fat: 3g, Carbs: 44g, Cholesterol: 8mg, Sodium: 464mg, Fiber: 13g, Sugars: 14g
Comments