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Lentil Artichoke Salad


Thursday, January 01, 2004
Appetizers-Side Dish
15 servings, approximately 3/4 cup each
7 cups water, divided use1 1/2 cups uncooked rice3 teaspoons chicken bouillon granules
1/4 teaspoon turmeric
1 1/2 cups brown lentils, rinsed
2 jars (6-ounces each) marinated artichoke hearts
1 medium onion, finely chopped
I red bell pepper, seeded and finely chopped
1/2 cup slivered almonds, lightly toasted
1/2 cup fat-free mayonnaise
1 teaspoon curry powder
Garlic powder to taste (approximately 1/2 teaspoon)
1. In a medium saucepan, bring 3 cups water, bouillon and turmeric to a boil. Add rice, reduce to simmer, cover and cook for approximately 20 minutes. Cool completely.
2. In another medium saucepan, bring remaining 4 cups water and lentils to a boil, reduce to simmer, cover and cook for approximately 30 minutes. Drain and cool completely.
3. Drain artichokes, reserving marinade from 1 jar for dressing. Chop artichokes into small pieces.
4. In a large bowl, combine rice, lentils, artichokes, onion, red pepper, almonds and garlic powder.
5. In a small bowl, combine reserved artichoke marinade, mayonnaise and curry powder. Stir into salad.
6. Serve warm or chilled.
Nutrition Facts:
181 calories, 30g carbohydrate, 8g protein, 3.4g fat, 0.2g saturated fat, 0mg cholesterol, 7.4g dietary fiber, 280mg sodium
Original recipe by Barbara Doolittle, MS, RN, CDE
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