Summer Pasta And Lentil Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | French | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 1/3 | c | Extra virgin olive oil |
| 4 | T | White wine vinegar |
| 1 | T | Dijon style mustard |
| Garlic clove, peeled | ||
| 1 | lb | Penne or medium sized pasta |
| shells boiled until al | ||
| dent drained rinsed | ||
| cooled and patted dry | ||
| 3 | c | Cooked, 1 cup uncooked |
| French whole green | ||
| lentils cooled and | ||
| patted | ||
| dry | ||
| 1 | c | Grated carrot |
| 1/2 | c | Sliced scallions |
| 1 | c | Finely diced celery |
| 1 | c | Finely diced red or yellow |
| bell pepper | ||
| 1/2 | c | Each chopped flat leaf |
| parsley and fresh basil | ||
| 1 | c | Cherry tomatoes, left whole |
| if small or halved | ||
| 1/2 | c | Toasted pine nuts, optional |
INSTRUCTIONS
In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs. Top each portion of salad with the pine nuts. Yield: 8 to 10 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:25 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1408
Calories From Fat: 1122
Total Fat: 130.5g
Cholesterol: 0mg
Sodium: 3201.6mg
Potassium: 1934.3mg
Carbohydrates: 53.1g
Fiber: 20.5g
Sugar: 19.2g
Protein: 25g