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 & run under cold water, drain. Wisk 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
