Share

Early Vegetable and Lentil Salad

  • ½ cup lentils, washed
  • 1 15oz. can sliced potatoes
  • ½ pound or 1 16 oz. can asparagus
  • 1 cup frozen peas
  • 1 15oz. can corn, drained
  • 2 large carrots, shredded

Dressing

  • 1 Tbsp. parsley
  • 1 garlic clove, finely chopped
  • 2 Tbsp red wine vinegar
  • 1 Tbsp prepared mustard
  • 1/3-cup olive oil

Boil 1 cup water, add lentils, cook 20 minutes over low heat until tender; drain. If fresh asparagus cut off bottom 2 inches, rinse in cold water (if canned, drain). Steam with peas and corn for 3 minutes. Remove and run under cold water, drain. Whisk together dressing ingredients then combine with all vegetables.

Makes 6, 1 cup servings.

Per Serving: 179 calories; 6gm protein, 5gm fat, 36gm carbohydrate; 73mg sodium, 6g fiber.

This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.