Carrot And Lentil Salad With Mimosa Dressing Recipe
Servings: 4
Ingredients
- 1 can Lentils (14 ounce.) liquid removed and rinsed
- 2 c. Grated carrots
- 1 x Tomato, seeded and finely diced
- 1/4 c. Minced black olives
- 2 x Green onions, minced
- 2 Tbsp. Minced fresh parsley
- 2 tsp Minced fresh thyme (or possibly 1/2 teaspoon dry)
- 1 Tbsp. Capers
- 1/4 c. Red wine vinegar
- 1 Tbsp. Grainy mustard
- 1 x Clove garlic, chopped
- 2 x Anchovy fillets, mashed (or possibly 1 teaspoon anchovy paste)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 x Hard-cooked egg
Directions
- DRESSING: In large bowl, whisk together vinegar, mustard, garlic, anchovies, salt and pepper. Rub egg through sieve; stir into dressing.
- Combine lentils, carrots, tomato, olives, onions, parsley, thyme an capers; add in to dressing and toss to coat. (Make ahead: Spoon into container with tight-fitting lid and chill for up to 1 day.)
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 132 | 28% |
| Total Fat 14.7g | 18% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 399mg | 17% |
| Potassium 1139mg | 33% |
| Total Carbs 61.24g | 16% |
| Dietary Fiber 29.6g | 99% |
| Sugars 5.23g | 3% |
| Protein 24.28g | 39% |
