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Black Lentil Roasted Purple Potatoes Salad with Cilantro Pesto Vinaigrette
CALIZONA19Ingredients
85Minutes
210Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. purple potatoes (1/2 inch cubes)
- 1 Tbsp. extra-virgin olive oil
- 1 clove garlic (– minced)
- 1 clove garlic
- 1/2 tsp. sea salt
- 1 1/2 cups black lentils (– dry)
- 7 cups water (Filtered)
- 1 1/2 cups cilantro leaves
- 1/2 cup walnuts
- 1/2 cup asiago (– finely shredded)
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 3 Tbsp. lemon juice (– fresh squeezed)
- 3 Tbsp. champagne vinegar
- 3/4 tsp. salt
- 1/4 fennel bulb (– 1/2, about 1 cup – thinly sliced)
- 1/4 cup fennel (Stalks)
- 1 carrots (–, about 3/4 cup shredded)
- 1/2 cup red cabbage (– sliced or minced)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium530mg22% |
| Potassium390mg11% |
| Protein5g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A30% |
| Vitamin C35% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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