Lentil, Goat Cheese & Beet Salad

Salads, Salads.
Substitute watercress and/or fresh spinach for the mixed greens.

Lentil, Goat Cheese & Beet Salad


Quantity Ingredients
3 cloves garlic, minced
1-1/2 tsp grated lemon zest
1 tsp dried tarragon
3/4 tsp salt
1-1/2 cups lentils, rinsed and picked over
1/3 cup fresh lemon juice
4 tsp olive oil
4 tsp Dijon mustard
1 red bell pepper, diced
1-1/2 cups diced cooked beets
6 cups mixed greens
1/2 cup crumbled goat cheese or feta cheese (2 oz.)
2 tbsp coarsely chopped pecans


1. In medium saucepan, combine 3 cups of water, the garlic, lemon zest, tarragon and salt, and bring to a boil over high heat. Add lentils, reduce to a simmer, cover and cook 25 minutes or until lentils are firm-tender. Drain any remaining liquid. 2. In medium bowl, combine lemon juice, oil and mustard. Add lentil mixture, bell pepper and beets, tossing until well coated. 3. Serve lentil mixture on a bed of greens and sprinkle with goat cheese and pecans. Nutrition Information Per Serving: 402 calories, 12 g total fat, 3 g saturated fat, 26 g dietary fiber, 7 mg cholesterol, 758 mg sodium.

Source: www.wholehealthmd.com