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

Source: Diabetic Living Magazine

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Recipe Summary test

active:
45 mins
total:
1 hr 20 mins
Servings:
6
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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

4 cups salad, 4 crisps and 4 cups kale
336 calories; protein 17.3g; carbohydrates 28.8g; dietary fiber 12.2g; sugars 4.4g; fat 17.1g; saturated fat 3.7g; cholesterol 10.2mg; vitamin a iu 5105.7IU; vitamin c 61.9mg; folate 204.6mcg; calcium 292.3mg; iron 4.1mg; magnesium 89.9mg; potassium 720.7mg; sodium 710.8mg.

2 1/2 fat, 1 1/2 lean protein, 1 starch, 1 vegetable

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