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    Summer Garden Lentil and Pasta Salad


    Source of Recipe


    Source: Cooking Light-7/03


    List of Ingredients


    • Vinaigrette:
    • 2 1/2 tablespoons balsamic vinegar
    • 1 tablespoon minced shallots
    • 1 1/2 teaspoons minced fresh garlic
    • 1 tablespoon Dijon mustard
    • 1 1/2 tablespoons extra virgin olive oil
    • 1/8 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • Salad:
    • 1 cup fat-free, less-sodium chicken broth
    • 1/2 cup dried petite green lentils
    • 1 bay leaf
    • 2 cups uncooked orecchiette pasta ("little ears" pasta)
    • 1 cup diced zucchini
    • 3/4 cup halved cherry tomatoes
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced yellow bell pepper
    • 1/2 cup diced red onion
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons grated Parmigiano-Reggiano cheese
    • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
    • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper


    Instructions


    1. To prepare vinaigrette, combine first 7 ingredients in a blender or food processor; process until well blended.
    2. To prepare salad, combine broth, lentils, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until lentils are tender. Drain and rinse with cold water. Discard bay leaf.
    3. Cook pasta according to package directions; omitting the salt and fat. Drain and rinse with cold water.
    4. Combine lentils, pasta, zucchini, and remaining ingredients. Drizzle with vinaigrette; toss well. Store in an airtight container.
    5. Yield 4 servings: serving size: 1 1/4 cups.) 380 cal, 7.9g fat, 16.2g pro, 63.7g carb, 7.6g fiber, 3mg chol, 3.9mg iron, 447mg sod, 97mg calc.


 

 

 


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