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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (445g) Recipe makes 1 servings |
||
| Calories 840 | ||
| Calories from Fat 143 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.9g | 24% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 27mg | 1% | |
| Potassium 2398mg | 68% | |
| Total Carbohydrate 125.3g | 41% | |
| Dietary Fiber 61.1g | 244% | |
| Sugars 9.3g | ||
| Protein 51.8g | 103% | |
Lentil, Zucchini and Tomato Salad
Recipe #315073 |
3 min |
3 min prep |
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SERVES 1 -2 , 1 delightfully healthy salad
Ingredients
- 1 cup lentils, cooked
- 1 red ripe tomato (small)
- 3/4 cup zucchini, cubed
- 1 tablespoon extra virgin olive oil
- 1/2 lemon, juice of
- black pepper
- red wine vinegar
Directions
1
Combine ingredients and mix well, tossing lightly until evenly-coated.2
Add pepper and red wine vinegar to taste (a good dash of both will do).3
Refrigerate until chilled to your satisfaction.4
Enjoy!
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- Course > Salads
- Main Ingredient > Beans > Lentils
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
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