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Strawberry & Lentil Salad
You can make this salad with any type of lentil you'd like, but the small French green lentils are sturdier and have a nice peppery underflavor.

Total time: 45 minutes
Hands-on time: 20 minutes

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Ingredients:
Salt
1-1/2 cups French green lentils
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 pint (1 pound) strawberries, hulled and quartered lengthwise
1/2 pint yellow pear tomatoes, halved
5 ounces soft goat cheese, crumbled
1/2 cup coarsely chopped toasted pecans
Pepper
About 6 cups mixed greens
1. In a large pot of boiling salted water, cook the lentils until tender, about 25 minutes. Drain well.
2. Meanwhile, in a large bowl, whisk together the vinegar and oil. Add the hot lentils, tossing well to combine. Let cool to room temperature.
3. Add the strawberries, tomatoes, cheese, pecans and salt and pepper to taste. Toss gently to combine. Serve the salad on bed of the greens.

Makes 6 servings
Each serving has: 399 calories, 20 g fat (5.1 g saturated), 19 g protein, 39 g carbohydrates (19 g fiber), 11 mg cholesterol, 502 mg sodium. Good source of: fiber, thiamin, vitamin B6, vitamin C, folate, zinc.
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