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Early Vegetable and Lentil Salad
Early Vegetable and Lentil Salad

Category: Salad | Serves: 6

(170 ratings)

Nutrition Information:
Calories: 179
Protein: 6 g
Carbs: 36 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 73 mg
Fiber: 6 g

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Spring vegetables tossed with lentils and vinaigrette make a filling and flavorful side dish.
1/2 cup lentils, washed
1/2 pound new red Bliss potatoes (with skin), quartered
1/2 pound thin asparagus
1 cup frozen or fresh peas, shelled (in shell about 1/2 pound)
2 cups frozen corn
2 large carrots, shredded

1 Tbsp chopped fresh parsley
1 garlic clove, finely chopped
2 Tbsp red wine vinegar
1 Tbsp prepared mustard
1/3 cup olive oil
1 Bring 1 cup of water to a boil. Add the lentils and cook over low heat till tender, about 20 minutes. Drain.
2 Boil potatoes for 10-15 minutes (or microwave).
3 Cut the bottom 2 inches off the asparagus. Rinse the asparagus in cold water. Remove the fresh peas from their shells (optional).
4 Steam asparagus, peas, and corn for 3 minutes. Remove and run cold water over to stop the cooking process.
5 For dressing: Combine the chopped parsley, chopped garlic, vinegar and mustard in a mixing bowl. Mix together with a whisk, add the oil in a slow, steady stream.
6 Combine the lentils, potatoes, asparagus, peas, corn and carrots. Toss with dressing. Serve. Serving Size: 1 cup.

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