COLORFUL LENTIL SALAD
Yield: 4 servings, 3/4 cup each "The Diabetes Food and Nutrition Bible" INGREDIENTS: - 2 cups cooked lentils - 1/2 cup diced red pepper - 1/2 cup diced green pepper - 1/2 cup diced, seeded, peeled cucumber - 2 celery stalks, washed and diced - 1 small red onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - 2 teaspoons ground cumin - 1/2 teaspoon dried oregano - 3 tablespoons fresh lemon juice - Salt and pepper, to taste DIRECTIONS: In a large salad bowl, combine the cooked lentils, red pepper, green pepper, cucumber, celery and red onion. In a blender or by hand in a bowl using a wire whisk combine the garlic, olive oil, ground cumin, oregano, lemon juice, salt, and pepper. Blend or whisk for 15 seconds. Pour the dressing over the salad. Refrigerate the salad for 1 hour. Nutritional Information Per Serving (About 3/4 cup): Calories: 198, Fat: 7 g, Cholesterol: 0 mg, Sodium: 33 mg, Carbohydrate: 27 g, Dietary Fiber: 10 g, Sugars: 5 g, Protein: 10 g Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
