Mediterranean Lentil Salad (4 PTS) Recipe - Cooking Index
Mediterranean Lentil Salad (4 PTS) Recipe - Cooking Index
| 1 cup | 237ml | Lentils |
| 4 cups | 948ml | Water |
| 2 cups | 125g / 4.4oz | Plum tomato - coarsely chopped |
| 1/2 cup | 31g / 1.1oz | Green onions - sliced |
| 6 tablespoons | 90ml | Fat-free Italian dressing |
| 1/2 teaspoon | 2.5ml | Pepper |
| Curly leaf lettuce (optional | ||
| 1 | (4-ounce) feta cheese with basil and - crumbled | |
| Tomato |
Combine lentils and water in a large saucepan; bring to a boil. Partially
cover, reduce heat, and simmer 20 minutes or until lentils are crisp-tender.
Drain.
Combine lentils, tomato, green onions, dressing, and pepper in a medium
bowl; toss gently. Cover and chill at least 1 hour. Spoon salad into
lettuce-lined bowls, if desired. Sprinkle feta cheese evenly over each
serving.
Yield: 5 servings (serving size: 1 cup salad and 3 tablespoons
cheese.)
Points: 4; Exchanges: 1/2 Med-Fat Meat, 1 Very Lean Meat, 1 1/2 Starch, 1
Veg.
Per serving: CAL 217 (22% from fat); PRO 15.5g; FAT 5.4g (sat 3.3g); CARB
27.9g; FIB 5.6g; CHOL 16mg; SOD 356mg; CALC 95mg.
MC Formatted by Donna ([email protected]) 9/2000.
Source:
WeightWatchers/January/February 1998
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.