Mediterranean Lentil & Kale Salad
For vinaigrette, in a large serving bowl whisk together the red wine vinegar, olive oil, chopped dried tomatoes, garlic, mustard, salt and pepper. Add kale; toss to coat. Top with lentils and sweet pepper and sprinkle with cheese.Advertisement
Tip: To cook your own lentils, rinse and drain 3/4 cup brown, French, or yellow lentils. In a medium saucepan bring 2 cups water to boiling. Stir in lentils. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or just until tender. Drain and cool. Store in refrigerator up to 3 days. Makes 1 3/4 cups.
1 1/2 fat, 1 starch, 1 vegetable