Tangy Lentil Salad

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " April 28, 2000 " >

<Summ>

<Nam>

Tangy Lentil Salad

</Nam></Summ>

<RcpE name= " Tangy Lentil Salad " author= " Cooking Light 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Tangy Lentil Salad

 

Recipe By :Cooking Light 2000

Serving Size : 4 Preparation Time :0:00

Categories : Grains Main Dish

Sandwiches Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1 cup dried lentils

1/2 teaspoon salt

1 bay leaf

1 cup cucumber -- diced seeded peeled

1/2 cup celery -- diced

1/4 cup red onion -- diced

1/4 cup orange juice

2 tablespoons white wine vinegar

4 teaspoons Dijon mustard

1/2 cup crumbled feta cheese -- (2 ounces)

 

Combine the first 4 ingredients in a medium saucepan. Bring to a boil; cover,

reduce heat, and simmer 25 minutes or until tender. Drain well, discard bay

leaf.

 

Combine the lentils, cucumber, celery, and onion in a medium bowl. Combine

orange juice, vinegar, and mustard; stir with a whisk. Add to lentil mixture.

Stir in cheese. Cover; chill thoroughly.

 

Serving size: 1 cup. Calories 225 (16% from fat); fat 3.0g (sat 2.2g, mono

0.7g, poly 0.3g); protein 16.0g; carbohydrates 32.6g; fiber 6.1g; cholesterol

13mg; iron 4.6mg; sodium 621mg; calcium 110mg.

 

Source:

" Cooking Light May 2000 "

S(Formatted by):

" Lindell Martin on April 28, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 233 Calories (kcal); 5g Total Fat; (17% calories from fat); 17g

Protein; 33g Carbohydrate; 17mg Cholesterol; 561mg Sodium

Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve this high-fiber meatless salad with crisp breadsticks

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Grains

</CatT>

<CatT>

Main Dish

</CatT>

<CatT>

Sandwiches

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " water " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " dried lentils " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " bay leaf " qty= " 1 " ></IngR>

<IngR name= " cucumber " unit= " cup " qty= " 1 " >

<IPrp>

diced seeded peeled

</IPrp>

</IngR>

<IngR name= " celery " unit= " cup " qty= " 1/2 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " red onion " unit= " cup " qty= " 1/4 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " orange juice " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " white wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " Dijon mustard " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " crumbled feta cheese " unit= " cup " qty= " 1/2 " >

<IPrp>

(2 ounces)

</IPrp>

</IngR>

<DirS>

<DirT>

Combine the first 4 ingredients in a medium saucepan. Bring to a boil; cover,

reduce heat, and simmer 25 minutes or until tender. Drain well, discard bay

leaf.

</DirT>

<DirT>

Combine the lentils, cucumber, celery, and onion in a medium bowl. Combine

orange juice, vinegar, and mustard; stir with a whisk. Add to lentil mixture.

Stir in cheese. Cover; chill thoroughly.

</DirT>

<DirT>

Serving size: 1 cup. Calories 225 (16% from fat); fat 3.0g (sat 2.2g, mono

0.7g, poly 0.3g); protein 16.0g; carbohydrates 32.6g; fiber 6.1g; cholesterol

13mg; iron 4.6mg; sodium 621mg; calcium 110mg.

</DirT>

</DirS>

<Srce>

Cooking Light May 2000

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on April 28, 2000 " />

<SrvI>Serve this high-fiber meatless salad with crisp breadsticks and fresh

fruit. It also doubles as a sandwich filling for lunch the next day. Transport

it in a zip-top plastic bag, then spoon it into a pita pocket.

</SrvI>

</RcpE></mx2>