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COLORFUL LENTIL SALAD




Source of Recipe


ma
COLORFUL LENTIL SALAD

Yield: 4 servings, 3/4 cup each
Source: "The Diabetes Food and Nutrition Bible"
Info: http://diabeticgourmet.com/book_archive/details/11.shtml

INGREDIENTS

- 2 cups cooked lentils
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/2 cup diced, seeded, peeled cucumber
- 2 celery stalks, washed and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons fresh lemon juice
- Salt and pepper, to taste

DIRECTIONS

In a large salad bowl, combine the cooked lentils, red
pepper, green pepper, cucumber, celery and red onion.

In a blender or by hand in a bowl using a wire whisk combine
the garlic, olive oil, ground cumin, oregano, lemon juice,
salt, and pepper. Blend or whisk for 15 seconds. Pour the
dressing over the salad. Refrigerate the salad for 1 hour.

Nutritional Information Per Serving (About 3/4 cup):
Calories: 198, Fat: 7 g, Cholesterol: 0 mg, Sodium: 33 mg,
Carbohydrate: 27 g, Dietary Fiber: 10 g, Sugars: 5 g, Protein: 10 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Fat