Lentil and Tuna Salad (Dressing recipe included)
- Number of Servings: 2
Ingredients
1/2 cup cooked lentils ----(cooked with 2 tsp of a mix of french-italian herbs (tarragon, rosemary, oregano, thyme, parsley) , 2 tsp garlic and 1/4 tsp salt).. add more or less of each to your liking1 rib of celery----(was added in at about 30 minutes and cooked with lentils for additional 10 minutes)Lentils were cooled and later added on top of salad of:1 heart of romaine chopped (about 3-4 cups)Along with:2 ribs celery, sliced2 carrots, shaved or grated2 medium-large cherry belle radishes, gratedAnd:1 3oz (NOT 6oz) can of tunaSalad Dressing consisted of:1/2 cup balsamic1 tsp garlic powder2 tbsp - 1/4 cup dijon mustard1-2 tbsp water1 tbsp herbs de provencethis is a liking in the family; though most others like to add oil... is so, decrease dijon to 2 tbsp, and add 2 tbsp oil
More cooking time is needed to make the lentils; about 40 minutes plus cooling time (20 minutes in frig or up to an hour on counter)
otherwise, a few minutes set aside to chop and grate the vegetables, requires little amounts of time; about 5 minutes. Open a can of tuna and draining the water does not take up too much time; about 1 or 2 minute.
Making the dressing takes about 1-2 minutes.
Serving Size: makes 2 medium-large salads
Number of Servings: 2
Recipe submitted by SparkPeople user LWOODY08.
otherwise, a few minutes set aside to chop and grate the vegetables, requires little amounts of time; about 5 minutes. Open a can of tuna and draining the water does not take up too much time; about 1 or 2 minute.
Making the dressing takes about 1-2 minutes.
Serving Size: makes 2 medium-large salads
Number of Servings: 2
Recipe submitted by SparkPeople user LWOODY08.
Nutritional Info Amount Per Serving
- Calories: 146.0
- Total Fat: 1.1 g
- Cholesterol: 17.5 mg
- Sodium: 215.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 8.3 g
- Protein: 16.2 g
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