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
- 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.