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Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils
COOKING IN BLISS15Ingredients
35Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- eggplant (I used one large one cut into fourths)
- 1/2 cup balsamic vinegar
- 2 Tbsp. canola oil
- 1 Tbsp. whole-grain mustard (I used Honey mustard it is what I had)
- 1/2 tsp. red pepper flakes
- 1/4 cup lentils (cooked, Trader joes have frozen ones or you will need to quick cook the lentils about 2 hours before you want to make this recipe)
- 1/4 cup toasted pecans (or walnuts, 1/2 cup total)
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. canola oil
- 1 tsp. thyme
- 1 tsp. shallots
- 2 cups baby spinach
- 1/2 cup goat cheese
- 1/4 cup walnuts (or pecan to garnish the salad, optional)
- 2 Tbsp. balsamic (to pour on top of the salad when you are done)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol30mg10% |
Sodium160mg7% |
Potassium380mg11% |
Protein15g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A40% |
Vitamin C10% |
Calcium30% |
Iron15% |
* 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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