Arugula Lentil Salad
Salads
Amount to eat (1 serving)
Time to prepare: 5 mins to prep
Time to cook: 7 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 2.6g
Glucose: 8.8g
Fructose: 9.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 12.7g

Fats

Saturated: 8g
Monounsaturated:29.2g
Polyunsaturated: 7.4g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0.6g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 23.1g 93%
Net Carbs: 84
Sodium: 558.8mg 24%
Potassium: 1772
Cholesterol: 0

Nutritional Values (g)


Calories: 948 Fat: 47g
Protein: 34g Carbs: 107g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Cashew nuts (Nuts, dry roasted, with salt added)
3/4 cup, halves and whole / 103 grams
Onions (Raw)
1 medium (2-1/2″ dia) / 110 grams
Olive oil (Salad or cooking)
3 tbsp / 40.5 grams
Jalapeno peppers (Raw)
1 pepper / 14 grams
Sun-dried tomatoes (NAN)
6 piece / 12 grams
Whole-wheat bread (Commercially prepared)
3 slice / 84 grams
Lentils (Mature seeds, cooked, boiled, without salt)
2 cup / 400 grams
Arugula (Raw)
4 cup / 80 grams
Balsamic vinegar (NAN)
2 tbsp / 32 grams
Raisins (Seedless)
1 small box (1.5 oz) / 43 grams
Maple syrups (NAN)
1 tsp / 6.7 grams

Instructions

Step 1
Cook lentils according to package directions.
Step 2
Roast the cashews on a low heat for about three minutes in a pan and then toss into a salad bowl.
Step 3
Dice and saute the onion in one third of the olive oil for about 3 minutes on a low heat.
Step 4
Meanwhile, dice the jalapeno and sun-dried tomatoes. Add them to the pan and fry for another 1-2 minutes. Remove from pan and set aside.
Step 5
Cut the bread into big croutons. Add remaining oil to the pan and toss bread, frying until crunchy.
Step 6
Wash the arugula and add it to the bowl. Add all ingredients and toss until combined.