Asparagus & Lentil Salad with Tomato-Lemon Dressing
Asparagus and lentils, packed with folate (folic acid), make a delicious salad when tossed in a tomato-lemon dressing. The wasabi in the dressing adds a pleasingly "hot" note to this room temperature salad.
  • 1 cup lentils
  • 2 pounds asparagus, trimmed and cut into 1-inch lengths (5 cups)
  • 1 can (5.5 ounces) spicy tomato-vegetable juice
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon prepared wasabi paste
  • 3/4 teaspoon salt
  • 1 pint cherry tomatoes, halved
  • 1 large red onion, diced
  • 8 cups shredded spinach

1. In a large pot of boiling salted water, cook lentils 15 minutes. Add asparagus to pot and cook 2 to 3 minutes or until asparagus are crisp-tender and lentils are tender.

2. Meanwhile, in large bowl, whisk together tomato-vegetable juice, lemon juice, oil, mustard, wasabi paste, and salt. Add lentil mixture, toss well. Cool to room temperature, add tomatoes, onion, and spinach, then toss again.

Nutritional Information
Per serving: 217 calories, 5.6g total fat, 0.8g saturated fat, 3.5g monounsaturated fat, 0.8g polyunsaturated fat, 15g dietary fiber, 14g protein, 32g carbohydrate, 0mg cholesterol, 490mg sodium.
Good source of: beta-carotene, folate, lutein & zeaxanthin, magnesium, potassium, quercetin, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

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