Recipe - Autumn Lentil Salad

Vegetable cooking spray
4 cup Butternut squash (1 large
squash); peeled and cut
into 3/4in cubes
Three fourths teaspoon Curry powder
1 One fourth cup Dried lentils
2 Bay leaves
1 lg Red onion; finely chopped
15 Dried apricot halves; cut
into thirds
One half cup Lowsalt chicken broth; plus
One fourth cup Broth; if needed
One half cup Minced fresh parsley
2 tablespoon Balsamic vinegar
2 teaspoon Canola oil
One half teaspoon Salt
One fourth teaspoon Fresh ground black pepper
5 cup Spinach leaves; *see
directions
One fourth cup Chopped almonds; toasted

Autumn Lentil Salad 63% of the RDA for vitamin E The most abundant sources
of vitamin E are oils, so it's difficult to have a high intake on a lowfat
diet. The sources in this salad are canola oil and almonds, yet only 21% of
its calories come from fat. For a heartier dish, add finely shredded smoked
chicken breast. 459 cals 21% cff, 24 g pro 74g carb 19g fiber 11g fat

1. Preheat oven to 450°F. Spray a large baking sheet lightly with cooking
spray; add squash, sprinkle with curry powder and toss to coat. Arrange in
a single layer on the baking sheet and roast for 25 minutes, turning squash
once with a spatula.

2. Meanwhile, cook lentils and bay leaves in enough boiling salted water to
cover in a large saucepan over medium heat for 20 minutes, or until tender;
add red onion for the last 2 minutes of cooking. Drain in a colander.
Discard bay leaves.

3. While squash and lentils are cooking, thoroughly wash the spinach and
spin dry. Whisk together apricots, chicken broth, parsley, vinegar, canola
oil, salt and pepper in a large bowl. Add lentils and squash and stir to
combine well. Serve warm over spinach; garnish with almonds.

Recipe by: American Health online (Readers Digest) Mar 98

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 05,
1998