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Associate.com - Share Your Recipe!

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

Ingredients:
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
directions
1/4 Cup(s) Chopped Almonds, toasted
Directions:
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
<phannema@wizard.ucr.edu> 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


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