Lentil Salad with Cucumber Vinaigrette

Lentil Salad with Cucumber Vinaigrette

Makes: 4 servings

Ingredients:
- 1 cup green lentils
- 1 onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery stalk, chopped
- 1/2 red onion, chopped
- 1/2 teaspoon gingerroot, peeled and chopped
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons soy sauce
- 2 teaspoons ground black pepper
- 1 cucumber, peeled and diced
- 1 teaspoon sherry vinegar
- 1 branch of dill
- 1 teaspoon Dijon mustard
- 3 large tomatoes, chopped

Directions:
- Boil the lentils and onion for about 45 minutes in water. Drain the
lentils and cool. Transfer the lentils to a bowl and add the carrots,
celery, red onion, ginger, lemon juice, soy sauce, and pepper. Mix well and
set aside.
- Place the diced cucumber in a blender, add the sherry vinegar, dill, and
Dijon mustard. Blend until smooth.
- Place tomatoes on the lentil mixture and pour the vinaigrette.

Nutritional Information:
- Serving size: 1 cup
- Calories: 65
- Fat: 0.5 g
- Cholesterol: 0 mg
- Protein: 4 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Sodium: 240 mg

Marc C. David - NGA CPT
Author of NoBull Bodybuilding
www.nobullbodybuilding.com