Autumn lentil salad
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Autumn lentil salad
  Salad    Lentils  
Last updated 6/12/2012 1:05:30 AM. Recipe ID 30515. Report a problem with this recipe.
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      Title: Autumn lentil salad
 Categories: 1new, Salads
      Yield: 4 Servings
           Vegetable cooking spray
      4 c  Butternut squash (1 large
           -squash); peeled and cut
           -into 3/4-in cubes
    3/4 ts Curry powder
  1 1/4 c  Dried lentils
      2    Bay leaves
      1 lg Red onion; finely chopped
     15    Dried apricot halves; cut
           -into thirds
    1/2 c  Low-salt chicken broth; plus
    1/4 c  Broth; if needed
    1/2 c  Minced fresh parsley
      2 tb Balsamic vinegar
      2 ts Canola oil
    1/2 ts Salt
    1/4 ts Fresh ground black pepper
      5 c  Spinach leaves; *see
    1/4 c  Chopped almonds; toasted
  Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant
  sources of vitamin E are oils, so it's difficult to have a high
  intake on a lowfat diet. The sources in this salad are canola oil and
  almonds, yet only 21% of its calories come from fat. For a heartier
  dish, add finely shredded smoked chicken breast. 459 cals 21% cff, 24
  g pro 74g carb 19g fiber 11g fat
  1. Preheat oven to 450F. Spray a large baking sheet lightly with
  cooking spray; add squash, sprinkle with curry powder and toss to
  coat. Arrange in a single layer on the baking sheet and roast for 25
  minutes, turning squash once with a spatula.
  2. Meanwhile, cook lentils and bay leaves in enough boiling salted
  water to cover in a large saucepan over medium heat for 20 minutes,
  or until tender; add red onion for the last 2 minutes of cooking.
  Drain in a colander. Discard bay leaves.
  3. While squash and lentils are cooking, thoroughly wash the spinach
  and spin dry. Whisk together apricots, chicken broth, parsley,
  vinegar, canola oil, salt and pepper in a large bowl. Add lentils and
  squash and stir to combine well. Serve warm over spinach; garnish
  with almonds.

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Recipe ID 30515 (Apr 03, 2005)

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