Greek Lentil Salad

[Guest guest]

* Exported from MasterCook *

 

Greek Lentil Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 cups cooked lentils ( 3/4 to 1 cup dry)

2 cups cooked quinoa (about 3/4 cup dry)

1/2 cup olive oil

1/4 cup vinegar

4 garlic cloves -- minced

1 tablespoon Greek oregano

1 red onion -- minced

4 ripe tomatoes -- chopped

1 cup kalamata olives -- pitted and sliced

1/2 cup firm tofu -- cubed

2 tablespoons nutritional yeast

1/2 teaspoon salt and pepper

 

Cook the lentils and quinoa seperately and allow to chill.

 

Combine olive oil, vinegar, garlic, and oregano in small bowl and set aside.

 

Combine cooked lentils and cooked quinoa in bowl. Add onion, tomatoes, olives,

tofu, and nutritional yeast. Pour dressing over all and toss to mix well.

Season to taste. Refrigerate salad at least 30 minutes before serving.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

 

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

 

Per Serving (excluding unknown items): 468 Calories; 45g Fat (83.3% calories

from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

1135mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;

8 1/2 Fat; 0 Other Carbohydrates.

 

 

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