Nutrition Information (per serving)
calories
360
protein
14 g
sodium
530 mg
carbohydrates
43 g
fat
15 g
fiber
9 g
cholesterol
32 mg
Servings
4
Ingredients
1 cup cooked red lentils
⅓ cup chopped, dried mango
1 cup chopped and packed frisse lettuce
¾ cup chopped and packed shaved fennel
½ cup grated Gouda cheese
½ cup Sherry Shallot Vinaigrette
½ cup diced fresh mango
2 teaspoons diced red bell peppers
When cooking lentils, be careful not to overcook. The lentils should be firm, not mushy. Green lentils can be substituted for red lentils.
Instructions
- Reconstitute dried mango in hot water for 5 minutes until softened, then chop.
- In a large bowl, toss together lentils, dried mango, frisse lettuce, shaved fennel, Gouda and Sherry Shallot Vinaigrette dressing until well combined.
- Evenly divide salad onto 4 plates. Garnish each salad with 2 tablespoons fresh mango and ½ teaspoon red bell peppers.
When cooking lentils, be careful not to overcook. The lentils should be firm, not mushy. Green lentils can be substituted for red lentils.
