Lentil Salad With Summer Squash
|Water||3 Cup (48 tbs)|
|Yellow summer squash/Zucchini||1 Pound, thinly sliced|
|Stalk celery||1 Small, cut into 1 -inch lengths|
|Dried brown lentils||1 Cup (16 tbs)|
|Green onions||2 , sliced to 1/4 cup (Including Tops)|
|Cherry tomatoes||8 , quartered|
|Lemon juice||2 Tablespoon|
|Apple juice/Water||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Fennel seeds||1⁄4 Teaspoon|
|Ground red pepper||1 Pinch (Cayenne)|
1 To prepare the salad: In a medium-size saucepan, bring the water to a boil over moderately high heat. Add the squash and cook for 4 minutes or until crisp-tender. Using a slotted spoon, transfer the squash to a colander, rinse under cold water, and drain well; place in a large bowl.
2 Stud 2 celery pieces with the cloves and add all the celery to the boiling water. Stir in the lentils, lower the heat, cover, and simmer for 25 minutes or until the lentils are just tender. Drain well and add to the bowl with the squash; discard the celery and cloves.
3 Meanwhile, prepare the dressing: In a small bowl, wriisk together the lemon juice, apple juice, oil, lemon rind, salt, fennel seeds if desired, and red pepper until smooth. Or place the dressing ingredients in a small jar, cover tightly, and shake until blended.
4 Add the dressing to the salad and toss to coat. Marinate for at least 1 hour.(will keep, refrigerated, for up to 3 days). Stir in the green onions and cherry tomatoes if desired.
Serving size: Complete recipe
Calories 854 Calories from Fat 301
% Daily Value*
Total Fat 34 g52.4%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1070.2 mg44.6%
Total Carbohydrates 104 g34.8%
Dietary Fiber 8.5 g34%
Sugars 18.9 g
Protein 44 g87.3%
Vitamin A 59% Vitamin C 215.2%
Calcium 13.6% Iron 15.2%
*Based on a 2000 Calorie diet