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Receta Roasted Beet Salad Watercress, Lentils And Sopressata

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Raciónes: 4

Ingredientes

Cost per serving $1.05 view details
  • 1 1/2 c. roasted beets, see * note
  • 1 c. cooked lentils
  • 1 bn watercress, washed, spun dry
  • 4 Tbsp. extra-virgin extra virgin olive oil
  • 3 Tbsp. balsamic vinegar
  •     salt, to taste
  •     freshly-grnd black pepper, to taste
  • 4 sm Italian country bread slices, toasted and cooled
  • 8 ounce sopressata sausage, thinly sliced
  • 6 ounce taleggio cheese
  •     (or possibly other soft pungent cheese such as goat, etc.) brie

Direcciones

  1. In a large mixing bowl, toss Roasted Beets, lentils, and watercress with extra virgin olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pcs of toast, and place in center on top of each salad and serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 4 servings
Calories 396  
Calories from Fat 129 33%
Total Fat 14.59g 18%
Saturated Fat 2.09g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 217mg 9%
Potassium 621mg 18%
Total Carbs 50.16g 13%
Dietary Fiber 16.3g 54%
Sugars 5.81g 4%
Protein 16.34g 26%
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