miamadre
05-14-2001, 06:31 PM
Excellent and easy to prepare. I used a hot curry powder to add a bit of spice, but the mint and lemon juice already give it a flavor punch.
Here is the recipe if you don't have it.
* Exported from MasterCook *
Curried Lentil-Spinach Salad With Shrimp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS FOR 4 SERVINGS:
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
Always a hit: an easy summer salad!
INSTRUCTIONS:
You can use brown or red lentils in this salad, but the brown hold their shape better. For an interesting variation, try substituting seared scallops and fresh cilantro for the shrimp and mint.
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. Yield: 4 servings.
NUTRITIONAL INFORMATION:
CALORIES 312 (26% from fat); FAT 9.1g (sat 1.2g, mono 5.6g, poly 1.4g); PROTEIN 23g; CARB 38.5g; FIBER 9.7g; CHOL 65mg; IRON 8.3mg; SODIUM 573mg; CALC 161mg
Here is the recipe if you don't have it.
* Exported from MasterCook *
Curried Lentil-Spinach Salad With Shrimp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS FOR 4 SERVINGS:
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
Always a hit: an easy summer salad!
INSTRUCTIONS:
You can use brown or red lentils in this salad, but the brown hold their shape better. For an interesting variation, try substituting seared scallops and fresh cilantro for the shrimp and mint.
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. Yield: 4 servings.
NUTRITIONAL INFORMATION:
CALORIES 312 (26% from fat); FAT 9.1g (sat 1.2g, mono 5.6g, poly 1.4g); PROTEIN 23g; CARB 38.5g; FIBER 9.7g; CHOL 65mg; IRON 8.3mg; SODIUM 573mg; CALC 161mg