|
INGREDIENTS:
- 2 cups cooked lentils
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/2 cup diced, seeded, peeled cucumber
- 2 celery stalks, washed and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons fresh lemon juice
- Salt and pepper, to taste
DIRECTIONS:
In a large salad bowl, combine the cooked lentils, red pepper,
green pepper, cucumber, celery and red onion. In a blender or by
hand in a bowl using a wire whisk combine the garlic, olive oil,
ground cumin, oregano, lemon juice, salt, and pepper. Blend or
whisk for 15 seconds. Pour the dressing over the salad.
Refrigerate the salad for 1 hour.
Nutritional Information Per Serving (About 3/4 cup): Calories:
198, Fat: 7 g, Cholesterol: 0 mg, Sodium: 33 mg, Carbohydrate:
27 g, Dietary Fiber: 10 g, Sugars: 5 g, Protein: 10 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Fat
ENJOY!!!
|
VIEW RECIPE
