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Title: Autumn Lentil Salad Categories: 1new, Salads Yield: 4 Servings Vegetable cooking spray 4 c Butternut squash (1 large -squash); peeled and cut -into 3/4-in cubes 3/4 ts Curry powder 1 1/4 c Dried lentils 2 Bay leaves 1 lg Red onion; finely chopped 15 Dried apricot halves; cut -into thirds 1/2 c Low-salt chicken broth; plus 1/4 c Broth; if needed 1/2 c Minced fresh parsley 2 tb Balsamic vinegar 2 ts Canola oil 1/2 ts Salt 1/4 ts Fresh ground black pepper 5 c Spinach leaves; *see -directions 1/4 c Chopped almonds; toasted Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources of vitamin E are oils, so it's difficult to have a high intake on a lowfat diet. The sources in this salad are canola oil and almonds, yet only 21% of its calories come from fat. For a heartier dish, add finely shredded smoked chicken breast. 459 cals 21% cff, 24 g pro 74g carb 19g fiber 11g fat 1. Preheat oven to 450°F. Spray a large baking sheet lightly with cooking spray; add squash, sprinkle with curry powder and toss to coat. Arrange in a single layer on the baking sheet and roast for 25 minutes, turning squash once with a spatula. 2. Meanwhile, cook lentils and bay leaves in enough boiling salted water to cover in a large saucepan over medium heat for 20 minutes, or until tender; add red onion for the last 2 minutes of cooking. Drain in a colander. Discard bay leaves. 3. While squash and lentils are cooking, thoroughly wash the spinach and spin dry. Whisk together apricots, chicken broth, parsley, vinegar, canola oil, salt and pepper in a large bowl. Add lentils and squash and stir to combine well. Serve warm over spinach; garnish with almonds. Recipe by: American Health on-line (Readers Digest) Mar 98 Posted to MC-Recipe Digest by KitPATh 1998 |