Free Recipe Lentil And Escarole Salad
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Lentil And Escarole Salad Recipe
1 c Dry lentils; or 3 cups
-cooked
3 tb Extra virgin olive oil
2 tb Balsamic vinegar
Salt and pepper to taste
1/2 c Chopped shallots
I medium tomato; chopped
2 c Coarsely chopped escarole;
-lettuce, or spinach
1/2 c Crumbled goat cheese or
-chopped tofu; (optional)
Fresh thyme or chopped sage
-leaves; (optional)
Lentil And Escarole Salad Preparation
1. Prepare lentils according to package directions. (If using leftover lentils, warm in microwave.) 2. In a salad bowl, whisk together olive oil, vinegar, salt, and pepper. Add shallots and tomato; toss to mix. 3. Add greens and cooked lentils and toss well. Top with crumbled goat cheese or chopped tofu, if desired, and serve immediately. 4 servings Lentils are a staple in French winter dishes. This salad is usually made with leftover lentils, but even when started from scratch, lentils are quick to fix. Sprinkle liberally with thyme or chopped sage. PER SERVING: 220 CAL 35% from fat), 9g FAT 29g CARE 229mg S00,Omg. CHOL. 7Mg FIBER. MC-Busted by Karen C. Greenlee By Karen C. Greenlee <greenlee@bellsouth.net> on Apr 16, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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