Recipe adapted from “Alive Magazine” for Diet Kontrol
We tested this recipe in the Diet Kontrol Kitchen because we were interested to know its suitability for residents in a long term care home in terms of nutrition value while being easy to prepare for staff.
This recipe is delicious and refreshing! Currants can be easily substituted for raisins.
This salad pairs very well with roast pork loin or can be an entrée on its own.
Preparation wise, difficulty level was 3 out of 10 (1- least difficult and 10-most difficult).
The nutrition value for this salad is suitable for residents in long term care.
15ml lemon zest
60ml lemon juice
30ml extra-virgin olive oil
5ml Dijon mustard
Pinch of cayenne
540ml can lentils, drained and rinsed
500ml long grain brown or wild rice, cooked
250ml fresh parsley, coarsely chopped
175ml red onion diced
125ml dried cranberries
15ml fresh mint, finely chopped
|Per 1 1/4 cup (299 g)|
|Amount||% Daily Value|
|Fat||8 g||12 %|
|Sodium||296 mg||9.9 %|
|Carbohydrate||67 g||51 %|
|Fibre||8 g||40 %|
|Vitamin A||0 %||Vitamin C||44 %|
|Calcium||6 %||Iron||68 %|
INGREDIENTS: Lentils, Long grain rice, Red onion, Dried cranberries, Fresh parsley, Fresh lemon juice, Dried currants, Extra virgin olive oil, Lemon zest, Fresh mint, Mustard, Cinnamon, Cayenne pepper