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Lentil and Wild Rice Salad with Summer Vegetables
WELL VEGAN15Ingredients
60Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups lentils (cooked, or 3/4 cup dried lentils)
- 1/2 cup wild rice
- 1 yellow squash (diced large)
- 1/2 bunch asparagus (cut in 1 inch pieces)
- 1/2 bunch kale (stemmed and cut in bite-sized pieces)
- 1 cup cherry tomatoes (cut in half)
- 1/4 cup slivered almonds
- 2 Tbsp. balsamic vinegar
- 1/4 cup olive oil
- 1/2 tsp. Dijon mustard
- 1 clove garlic (minced)
- 1/2 tsp. maple syrup
- 1 tsp. fresh thyme
- salt
- pepper
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium1750mg50% |
| Protein33g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate89g30% |
| Dietary Fiber36g144% |
| Sugars8g |
| Vitamin A190% |
| Vitamin C160% |
| Calcium20% |
| Iron60% |
* 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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