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Fig and Apricot Summer Lentil Salad
KITCHEN CONFIDANTE12Ingredients
15Minutes
510Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 cups lentils (cooked)
- 4 cups baby spinach
- 3 Tbsp. sherry vinegar
- 3/4 tsp. Dijon mustard
- 1/4 tsp. honey
- 1/4 cup olive oil (good)
- kosher salt
- ground black pepper (Freshly)
- 3 oz. crumbled feta cheese
- 1/4 cup almonds (if you have Marcona almonds, they're wonderful here)
- 6 apricots (I used CandyCots - a treat if you can get your hands on them, pitted and sliced)
- 4 figs (large, such as Black Mission figs, stems trimmed and figs quartered)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium370mg15% |
| Potassium1140mg33% |
| Protein26g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber27g108% |
| Sugars13g |
| Vitamin A60% |
| Vitamin C25% |
| Calcium20% |
| Iron40% |
* 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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