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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 127.5
  • Total Fat: 4.6 g
  • Cholesterol: 0.3 mg
  • Sodium: 321.3 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.8 g

View full nutritional breakdown of Summer lentil salad calories by ingredient
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Summer lentil salad

Submitted by: DEESTRA

Introduction

I serve this on a bed of greens for a filling lunch course. I use a bottled sauce to plain yogurt as part of the dressing (Trader Joe's lemon dill sauce) because that makes it a bit faster and easier. It would be easy to mix your own yogurt dressing, though, using mustard, lemon juice, dill, salt and pepper, garlic powder, etc. (and honey or sugar)

The European style yogurt is creamy and smooth, and is more liquid than regular yogurt-- about the consistency of a thick dressing. If you only have the thicker kind of yogurt, add lemon juice or vinegar (or water) to get a similar "pourable" consistency.
I serve this on a bed of greens for a filling lunch course. I use a bottled sauce to plain yogurt as part of the dressing (Trader Joe's lemon dill sauce) because that makes it a bit faster and easier. It would be easy to mix your own yogurt dressing, though, using mustard, lemon juice, dill, salt and pepper, garlic powder, etc. (and honey or sugar)

The European style yogurt is creamy and smooth, and is more liquid than regular yogurt-- about the consistency of a thick dressing. If you only have the thicker kind of yogurt, add lemon juice or vinegar (or water) to get a similar "pourable" consistency.

Number of Servings: 8

Ingredients

    2 c. cooked yellow lentils
    1/2 c. chopped cucumber
    1/2 c. chopped radicchio
    1/3 c. chopped dried cranberries
    1/4 c. chopped green onion
    1/4 c. chopped parsley
    1/2 c. pine nuts

    Dressing:
    1/4 c. plain nonfat European style yogurt
    2 tbsp. Trader Joe's lemon dill sauce
    Salt
    Coarse ground black pepper or cayenne pepper

Directions

I cook the lentils in my rice cooker.

Chop the cucumber, radicchio, onion, parsley, cranberries, mix with lentils and nuts.

Combine yogurt and lemon dill sauce (or any other spices you prefer), pour over lentils and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user DEESTRA.





TAGS:  Fish |

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