Lentil Vegetable Salad
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Serves6 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1/2 cup lentils, sorted and rinsed, uncooked
- 1 14.5-ounce can potatoes, sliced
- 1 cup peas, frozen, thawed and drained
- 2 carrots, peeled and shredded
- 1 tablespoon parsley, chopped
- 2 tablespoons red wine vinegar
- 3 teaspoons mustard
- 1/4 cup olive oil
Directions
- Boil 1 cup water in a saucepan over high heat.
- Reduce heat to low and add the lentils. Cook for 20 minutes until tender, then drain.
- Cook the peas for 3 minutes in another saucepan over medium heat. Then remove from heat. Drain and rinse.
- Put the cooked lentils, sliced potatoes, peas, and shredded carrots in a bowl.
- Put the parsley, vinegar, mustard, and olive oil in another bowl. Stir well.
- Pour the dressing over the lentil vegetable salad.
Recipe Tips
This makes a great "all-in-one" side dish.
Nutrition Facts
Lentil Vegetable Salad
Amount Per Serving (1/2 cup eachg)
Calories 197
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 46mg
2%
Potassium 570mg
16%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
20%
Sugars 3g
Protein 5g
10%
Vitamin A
58%
Vitamin C
21%
Vitamin D0%
Calcium
2%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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