Curried Lentil-Spinach Salad with Shrimp

Recipe from

Nutritional Information

Calories 312
Caloriesfromfat 26 %
Fat 9.1 g
Satfat 1.2 g
Monofat 5.6 g
Polyfat 1.4 g
Protein 23 g
Carbohydrate 38.5 g
Fiber 9.7 g
Cholesterol 65 mg
Iron 8.3 mg
Sodium 573 mg
Calcium 161 mg

Ingredients

3 cups water
3/4 cup dried red lentils
1/2 teaspoon salt, divided
1/4 cup chopped fresh mint
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
8 cups torn spinach
2 cups sliced mushrooms
1 red bell pepper, cut into 1/4-inch strips
1/2 pound medium shrimp, cooked and peeled

Preparation

Combine the water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside.

Combine 1/4 teaspoon salt, mint, and the next 5 ingredients (mint through curry powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss well to combine.

Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil mixture. Divide shrimp evenly among salads; drizzle with remaining dressing.

Note:

September 2000
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