Shredded Parmesan cheese is baked for the perfect crispy addition to this salad.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Lentil & Celery Salad
Parmesan Crisps
Sautéed Kale

Directions

Instructions Checklist
  • Prepare Lentil and Celery Salad: In a medium saucepan, bring broth and the water to boiling. Add lentils. Reduce heat. Simmer, covered, 25 to 30 minutes or until the lentils are tender. Drain off liquid; discard. Stir celery and parsley into cooked lentils. Let stand at room temperature until cool.

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  • For dressing, in a small bowl, combine sherry vinegar, mustard and brown sugar. Whisk in the 2 tablespoons oil. Toss together lentil mixture and dressing. Serve at room temperature or cover and chill up to 24 hours.

  • Prepare Parmesan Crisps: Preheat the oven to 350 degrees F. If desired, line a large baking sheet with a silicone baking mat. Spoon shredded cheese onto baking sheet in six mounds, spacing mounds at least 2 inches apart. Using the back of a spoon, carefully pat each mound into a 3-inch circle. Bake 10 to 13 minutes or until golden brown. Remove from oven and cool crisps on the baking sheet. Using a metal spatula, carefully remove crisps from baking sheet.

  • Meanwhile, prepare Sautéed Kale: In a very large skillet, cook onion in the 2 teaspoons hot oil over medium heat 3 minutes or until translucent. Add kale, white wine, salt and pepper (skillet will be very full); toss and cook 2 to 3 minutes or until most of the liquid is absorbed and kale leaves are tender but still vibrant green.

  • Divide salad and kale among six serving plates. Sprinkle with toasted walnuts. Serve with Parmesan crisps.

Tips

Tips: If using a sugar substitute, choose Sweet'N Low(R) Brown. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition per Serving with Substitute: same as below, except 17 g protein, 4 g total sugar.

To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

335.8 calories; protein 17.3g 35% DV; carbohydrates 28.8g 9% DV; exchange other carbs 2; dietary fiber 12.2g 49% DV; sugars 4.4g; fat 17.1g 26% DV; saturated fat 3.7g 19% DV; cholesterol 10.2mg 3% DV; vitamin a iu 5105.7IU 102% DV; vitamin c 61.9mg 103% DV; folate 204.6mcg 51% DV; calcium 292.3mg 29% DV; iron 4.1mg 23% DV; magnesium 89.9mg 32% DV; potassium 720.7mg 20% DV; sodium 710.8mg 28% DV.

Reviews (1)

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Rating: 5 stars
06/25/2019
So delicious and filling! I like to have lentils on hand for the ease and nutrition of them but I haven t found a recipe for them that I liked until now! The crunch of the celery and the huge amount of fresh parsley paired with the simple vinaigrette really gives it a wow factor!! The kale is a perfect side and the Parmesan crisps take it over the top! Love! Read More