Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette
This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty vegetarian main-course salad. The lemony vinaigrette is especially good for bringing out the spicy notes of the arugula.
Source: EatingWell Magazine, March/April 2009
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 1 week.
Nutrition Facts
Serving Size: about 2 cups
Per Serving:
505 calories; protein 21.2g; carbohydrates 70.4g; dietary fiber 14.4g; sugars 5.7g; fat 17.8g; saturated fat 4.5g; cholesterol 16.7mg; vitamin a iu 993.5IU; vitamin c 14.8mg; folate 39.2mcg; calcium 181.5mg; iron 4.8mg; magnesium 24.4mg; potassium 628mg; sodium 597.9mg; thiamin 0.1mg.
Exchanges:
3 1/2 starch, 1 1/2 vegetable, 2 lean meat, 2 fat