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    You are in: Home / Recipes / Beet and Red Cabbage Salad Recipe
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    Beet and Red Cabbage Salad

    Beet and Red Cabbage Salad. Photo by threeovens

    1/1 Photo of Beet and Red Cabbage Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    threeovens's Note:

    This is a hearty and beautiful main dish salad. Contributed by Malin Elmlid to "Food and Wine" magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
    2. 2
      Drain lentils, run under cold water, and drain again; set aside.
    3. 3
      Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
    4. 4
      In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
    5. 5
      In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
    6. 6
      Toss, season with salt and pepper, and top with bacon and bleu cheese.

    Ratings & Reviews:

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    Nutritional Facts for Beet and Red Cabbage Salad

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 327.7
     
    Calories from Fat 219
    66%
    Total Fat 24.3 g
    37%
    Saturated Fat 6.7 g
    33%
    Cholesterol 20.2 mg
    6%
    Sodium 396.6 mg
    16%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 6.2 g
    25%
    Sugars 8.4 g
    33%
    Protein 9.9 g
    19%

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