Warm Wintery Grape and Lentil Salad
Cook time – 25 min
- Total time
- 40 minutes
- Preparation time
- 15 minutes
- Calories
- 247
- Portions
- 8
Directions
1. Cook lentils as label directs; drain, return to saucepot and cover to keep warm.
2. Toast pecans in a large skillet over medium heat 3 minutes or until lightly browned and fragrant, stirring occasionally. Add grapes and onion; cook 2 minutes or until heated through, stirring frequently.
3. Whisk oil, vinegar, honey, salt and pepper in a large bowl. Add greens and radicchio; toss. Fold in lentils and pecan mixture. Makes about 9 cups.
Ingredients
- 1 cup brown lentils
- 1 cup pecans
- 3 cups DOLE® Red Grapes
- ½ cup sliced red onion
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 4 cups packed mixed baby greens
- 2 cups chopped radicchio
- Dairy free feta crumbles for garnish (optional)
Nutritional Facts
| 8 Serving Per Container | |
| Serving Size | 1 1/8 Cups |
| Calories | 247 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (16 g) | 21% |
| Saturated Fat (2 g) | 9% |
| Polyunsaturated (4 g) | |
| Monounsaturated (10 g) | |
| Sodium (132 mg) | 6% |
| Total Carbohydrate (32 g) | 12% |
| Dietary Fiber (8 g) | 28% |
| Total Sugars (16 g) | |
| Included Added Sugars (2 g) | |
| Protein (9 g) | 17% |
| Calcium | 2% |
| Iron | 15% |
| Magnesium | 10% |
| Manganese | 40% |
| Phosphorus | 15% |
| Potassium (405 mg) | 9% |
| Thiamin | 20% |
| Vitamin A | 6% |
| Vitamin B6 | 10% |
| Vitamin C | 8% |
| Vitamin E | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.