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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Lentil Salad with Balsamic Vinaigrette

Source: dLife

Lentil, carrot, celery, and onion salad on Romaine lettuce with a balsamic, Dijon, and lemon vinaigrette.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	239.5

Total Carbs	26.3 g

Dietary Fiber	5.8 g

Sugars	3.7 g

Total Fat	11.0 g

Saturated Fat	1.1 g

Unsaturated Fat	1.2 g

Potassium	379.4 mg

Protein	9.8 g

Sodium	312.3 mg

Dietary Exchanges 11.0 Fat, 0.4 Vegetables, 0.0 Fruits, 1.4 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place the lentils, broth, bay leaf, marjoram, and thyme in a saucepan. Bring just to a boil then decrease the heat and simmer for 30 minutes. Drain.
Heat the oil in a nonstick saucepan. Stir-fry the carrot, celery, and onions for 3 minutes. Mix in the hot pepper flakes and water chestnuts.
Put the Dijon, vinegar, water, lemon juice, tarragon, and garlic in a jar. Shake to mix.
Add the safflower and olive oil to the jar. Shake to mix. Sprinkle in the salt and pepper.
Spoon the lentil mixture on top of the lettuce leaves. Toss to mix.