Title: Lentil And Escarole Salad
Categories: New, Veglife2
Yield: 1 servings

1 c Dry lentils; or 3 cups
-cooked
3 tb Extra virgin olive oil
2 tb Balsamic vinegar
Salt and pepper to taste
1/2 c Chopped shallots
I medium tomato; chopped
2 c Coarsely chopped escarole;
-lettuce, or spinach
1/2 c Crumbled goat cheese or
-chopped tofu; (optional)
Fresh thyme or chopped sage
-leaves; (optional)

1. Prepare lentils according to package directions. (If using leftover
lentils, warm in microwave.)

2. In a salad bowl, whisk together olive oil, vinegar, salt, and pepper.
Add shallots and tomato; toss to mix. 3. Add greens and cooked lentils and
toss well. Top with crumbled goat cheese or chopped tofu, if desired, and
serve immediately.

4 servings Lentils are a staple in French winter dishes. This salad is
usually made with leftover lentils, but even when started from scratch,
lentils are quick to fix. Sprinkle liberally with thyme or chopped sage.

PER SERVING: 220 CAL 35% from fat), 9g FAT 29g CARE 229mg S00,Omg. CHOL.
7Mg FIBER.

MC-Busted by Karen C. Greenlee

By "Karen C. Greenlee" on Apr 16, 1999.

Recipe by: Veggie Life, May, 1999

Converted by MM_Buster v2.0l.