COLORFUL LENTIL SALAD
Yield: 4 servings, 3/4 cup each
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
Source: The Diabetes Food and Nutrition Bible
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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