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    You are in: Home / Recipes / Lentil Salad With Spinach Pecans and Cheddar Recipe
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    Lentil Salad With Spinach Pecans and Cheddar

    Lentil Salad With Spinach Pecans and Cheddar. Photo by dicentra

    1/1 Photo of Lentil Salad With Spinach Pecans and Cheddar

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    dicentra's Note:

    This comes from one of my Food and Wine cookbooks. They say to serve this with a petite sirah. I’m posting it for ZWT3.

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    Units: US | Metric


    1. 1
      In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil.
    2. 2
      Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes.
    3. 3
      Drain; discard the onion, carrot, garlic and bay leaf.
    4. 4
      In a small frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Chop them.
    5. 5
      In a large glass or stainless steel bowl, whisk together 2 tablespoons of the vinegar, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Add the oil slowly, whisking.
    6. 6
      Shred half of the spinach and put in a large glass or stainless steel bowl.
    7. 7
      Add the hot lentils, half of the dressing, the remaining vinegar, salt and pepper. Toss gently until the spinach wilts.
    8. 8
      Toss the remaining spinach with the remaining dressing and put on plates. Top with the lentil mixture and toasted pecans.
    9. 9
      Using a vegetable peeler, shave the cheese over the top.

    Ratings & Reviews:


    Nutritional Facts for Lentil Salad With Spinach Pecans and Cheddar

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 873.6
    Calories from Fat 403
    Total Fat 44.8 g
    Saturated Fat 10.5 g
    Cholesterol 29.8 mg
    Sodium 912.3 mg
    Total Carbohydrate 79.5 g
    Dietary Fiber 40.0 g
    Sugars 5.0 g
    Protein 42.4 g

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