Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Autumn Lentil Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 4

Vegetable cooking spray
4 Cup(s) Butternut squash, 1 large
squash peeled and cut
into 3/4-in cubes
3/4 Teaspoon(s) Curry powder
1 1/4 Cup(s) Dried lentils
2 Bay leaves
1 Red onion, finely chopped
15 Dried apricot halves, cut
into thirds
1/2 Cup(s) Low-salt chicken broth, plus
1/4 Cup(s) Broth, if needed
1/2 Cup(s) Minced fresh parsley
2 Tablespoon(s) Balsamic vinegar
2 Teaspoon(s) Canola oil
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Fresh ground black pepper
5 Cup(s) Spinach leaves, *see
1/4 Cup(s) Chopped Almonds, toasted
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 finely shredded smoked chicken breast. 459 cals 21% cff, 24
g pro 74g carb 19g fiber 11g fat Preheat oven to 450°F. Spray a large
baking sheet lightly with cooking spray; add squash, sprinkle with
curry powder and toss to coat. Arrange in a single layer on the baking
sheet and roast for 25 minutes, turning squash once with a spatula.
Meanwhile, cook lentils and bay leaves in enough boiling salted water
to cover in a large saucepan over medium heat for 20 minutes, or until
tender; add red onion for the last 2 minutes of cooking. Drain in a
colander. Discard bay leaves. 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 lentils and squash and stir to combine well. Serve
warm over spinach; garnish with almonds. Recipe by: American Health
on-line (Readers Digest) Mar 98 Posted to MC-Recipe Digest by KitPATh
<> on Mar 05, 1998

Nutrition (calculated from recipe ingredients)
Calories: 256
Calories From Fat: 66
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 355.1mg
Potassium: 1110.5mg
Carbohydrates: 41.1g
Fiber: 10.3g
Sugar: 12.8g
Protein: 10.4g

Scale this recipe to Servings [?]