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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.9
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 101.7 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 11.4 g
  • Protein: 11.8 g

View full nutritional breakdown of Hope 7 - JSY Sultry Salad calories by ingredient
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Hope 7 - JSY Sultry Salad

Submitted by: JVANAM

Introduction

This was concived during a Just Say Yes to Fruits and Veggies Nutrition class(1/14/11). This was concived during a Just Say Yes to Fruits and Veggies Nutrition class(1/14/11).
Number of Servings: 6

Ingredients

    Romaine Lettuce, 2 cup ripped
    Red Leaf Lettuce, 2 cup ripped
    Baby Spinich, 2 cup
    Arugula, 2 cup
    3 cups Lentils, (cooked)
    1/2 cup Blueberries, fresh
    4 Clementine, sectioned
    3 Plums, (2-1/8" dia)
    1 cup cherry tomatoes
    1/2 cup Grapes, seedless & halved
    Lemon Zest, 2 tbsp
    Clementine Zest, 2 tbsp.
    1 Lemon juice
    Country Grainy or Dijon Mustard, 3 tsp
    Italian Leaf Parsley, 3 tbsp
    Canola Oil 1 Tbsp.

    optional (not calculated in Nutrition Facts):
    1/2 oz. sliced Almonds
    1/2 oz. chopped UNSALTED Peanuts
    1/2 oz. halved Walnuts
    1/2 oz. whole or halved UNSALTED Cashews

Directions

The first step is optional IF you decide to use the nuts (FOOD ALGERY ALERT)
1: In a dry pan toast the desired nuts. When toasted set aside. ****If you decide to use any of the toasted nuts to garnish your dish REMEMBER even though you are not directly cooking with the nuts the nut oil residue is still coating the pan. That little amount of nut oil could cause an allergic effect on those dinners who maybe effected by nuts.****

2)Into the pan add the Lentils according to the package directions. You will need 1 Cup of cooked Lentils when the beans have blossumed. Remove Lentils from the pan to a bowl and cover tightly with plastic wrap.

3)In your pan drizzle 1 tbs. of canola oil. (reserve the rest to drizzel over the completed dish) When the oil begins to shimmer add the Cherry Tomatos. The Tomatos will begin to burst and form a pan sauce.

4) Add the Plum sections & the Grape halves. Allow fruit to render some of their juices and warm up. Return Lentils.

5) The Dressing: In a prep bowl mix together the Lemon Zest, Clementine Zest, Lemon Juice, Mustard of choice, and chopped Italian Leaf Parsley.

6) In your serving bowl combine the fresh Baby Spinich, Romaine Lettuce, Red Leaf Lettuce, Arugla & Clementine sections.

7) At the moment of serving mix in the heated sauce, the dressing, the reserved Canola Oil. If you decide to top the dish with the toasted nuts.

******************Chef's Note***************

For an extra PUNCH IN THE NOSE try Trader Joe's Saki Wasabi Mustard or Anne's Organic Horseraddish Mustard, in place of the Grainy or Dijon. POW!

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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