LENTIL, ROASTED EGGPLANT & WALNUT SALAD
You can use Trader Joe's pre-cooked lentils for this hearty summer salad. If you can't find them, substitute about 3 cups cooked lentils. You can change this recipe for the seasons by omitting the eggplant and adding other fresh ingredients.
Provided by Nado2003
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing: Place the vinegar, 1 tablespoon lemon juice, the mustard, syrup and olive oil in a jar. Season with salt and pepper. Cover the jar and shake vigorously until blended. Set aside. This can be done ahead.
- For the salad: Preheat the oven to 425°. Toss the eggplant and onions with 2 tablespoons olive oil; season with salt and pepper. Spread out in one layer on an oiled baking sheet. Place in the oven and roast for about 20-25 minutes, shaking the pan and flipping the eggplant after 15 minutes, until golden brown.
- Rinse the lentils in warm water and lightly separate any clumps. Place in a bowl with the eggplant and onions. Toss with the dressing, and stir in the walnuts and parsley. Season to taste, adding more lemon juice, if needed.
Nutrition Facts : Calories 441, Fat 32.6, SaturatedFat 4.1, Sodium 16.2, Carbohydrate 29.2, Fiber 11.8, Sugar 5.5, Protein 12.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love