Lentil, Tomato, & Mixed Greens Salad with Avocado
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 718.7
- Total Fat: 51.3 g
- Cholesterol: 0.0 mg
- Sodium: 471.1 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 13.6 g
- Protein: 14.6 g
View full nutritional breakdown of Lentil, Tomato, & Mixed Greens Salad with Avocado calories by ingredient
Introduction
Vegetarian VegetarianNumber of Servings: 2
Ingredients
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1 fruit without skin and seeds Avocados, California (Haas)
.50 cup Lentils
4 serving Green Onion (fresh-1 stalk)
5 oz Salad, Fresh Express - Spring Mix Salad Mix
1 large whole (3" dia) Red Ripe Tomatoes
2 tbsp Extra Virgin Olive Oil
3 tbsp Extra Virgin Olive Oil
1 dash Salt
1 dash Pepper, black
1 tbsp Balsamic Vinegar
.25 tsp Dijon Mustard (Great Value)
2 serving Garlic, minced in jar (1/2 tsp= 1 clove) (by AFULLERJOURNEY)
1 tsp Italian Seasoning
2 roll (3-1/2" dia) Hard Rolls (includes kaiser)
Directions
Preheat oven to 350 degrees.
Rinse lentils under cold water and transfer to a small sauce pan. Add 1 cup of water and salt; bring to a boil. Reduce heat to a simmer and cook until tender; 15-20 minutes.
In a small bowl, mix together 3/4 garlic (save the rest for the salad), 2 TBSP EVOO, and Italian seasoning. Spoon mixture onto halved rolls and place in oven cut side up. Bake until crusty, 10-12 minutes.
In a small bowl, prepare dressing by whisking together remailing garlic, 3 TBSP EVOO, balsamic vinegar, Dijon mustard, salt, and pepper.
Wash and dry greens. Wash, dry, and cut tomato into wedges. Half and pit avocado; scoop out and medium dice. Wash, trim root end and chop green onions. Transfer everything to a large bowl.
Drain lentils and add to bowl. Toss salad. Serve.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LIAMSGMA1.
Rinse lentils under cold water and transfer to a small sauce pan. Add 1 cup of water and salt; bring to a boil. Reduce heat to a simmer and cook until tender; 15-20 minutes.
In a small bowl, mix together 3/4 garlic (save the rest for the salad), 2 TBSP EVOO, and Italian seasoning. Spoon mixture onto halved rolls and place in oven cut side up. Bake until crusty, 10-12 minutes.
In a small bowl, prepare dressing by whisking together remailing garlic, 3 TBSP EVOO, balsamic vinegar, Dijon mustard, salt, and pepper.
Wash and dry greens. Wash, dry, and cut tomato into wedges. Half and pit avocado; scoop out and medium dice. Wash, trim root end and chop green onions. Transfer everything to a large bowl.
Drain lentils and add to bowl. Toss salad. Serve.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LIAMSGMA1.