Lentil Salad with Spinach, Pecans, and Cheddar - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This earthy salad is filled with protein — sans meat, to boot!
Ingredients
- 1 lb. lentils (about 2 1/3 cups)
- 1 small onion
- 1 carrot
- 1 clove garlic
- 1 bay leaf
- 1/3 c. pecans
- 4 tbsp. red- or white-wine vinegar
- 1 tsp. salt
- 1/2 tsp. fresh-ground black pepper
- 1/2 c. olive oil
- 1 1/2 lb. spinach
- 1/4 lb. aged Cheddar cheese
Instructions
- In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes. Drain; discard the onion, carrot, garlic, and bay leaf.
- In a small frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 °F oven for 5 to 10 minutes. Chop them.
- In a large glass or stainless-steel bowl, whisk together 2 tablespoons of the vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add the oil slowly, whisking.
- Shred half the spinach and put in a large glass or stainless-steel bowl. Add the hot lentils and toss with half the dressing, the remaining 2 tablespoons vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss the mixture gently until the spinach wilts.
- Toss the remaining spinach into the remaining dressing and put on plates. Top with the lentil mixture and the toasted pecans. Using a vegetable peeler, shave the cheese over the top.
- Wine Recommendation: This salad, with its lentils and rich cheddar, can easily stand up to a fruity red wine. A petite sirah's roasted-berry flavors make it just right for the part.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach.
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