Lentil and Broccoli Salad

[Guest guest]

Lentil and Broccoli Salad

 

1 cup dry lentils, rinsed

2 cups water

1/2 cup ranch-style dressing (homemade okay)

2 cups chopped broccoli

1 cup diced celery

1 cup peeled and chopped jicama

1/2 cup chopped green onions

Juice of 1/2 small lemon

Salt to taste

 

Cook lentils for 15 - 20 minutes or until tender. Drain. Place in a

large bowl. Stir in the dressing while the lentils are still hot.

Cover and chill for several hours or overnight. Then stir in the

remaining ingredients and chill until ready to serve.

 

Serves: 6 - 8

Calories: 140

Fiber: 7 grams

Fat: 4 grams (depending upon the ranch-style dressing used; may vary)