Lentil Salad with Balsamic Vinaigrette

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* Exported from MasterCook *

 

Lentil Salad with Balsamic Vinaigrette

 

Recipe By :Bon Appetit, March, 1999

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Salads & Dressings

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 slice red onion -- (1 " thick)

1 cup chopped red onion

3 fresh parsley sprigs

1/2 cup chopped fresh parsley

2 cloves garlic -- minced

1 cup dried brown lentils

2 tablespoons olive oil

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

8 radicchio leaves

 

Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1

minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer

uncovered until lentils are just tender, about 20 minutes. Drain. Discard

onion and parsley.

 

Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat

until just warm (do not boil).

 

Place warm lentils in bowl. Add chopped onion, chopped parsley and warm

vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into

radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room

temperature.

 

Per serving: calories, 239; total fat, 8 g; saturated fat, 1 g; cholesterol, 0

 

MC_Busted by Karen C. Greenlee

 

 

 

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Per Serving (excluding unknown items): 87 Calories; 7g Fat (68.7% calories from

fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 41mg

Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

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