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KRISTIE SINCLAIR
Lentil salad with blue cheese and vinaigrette
A tasty recipe. The vegetarian main course contains the following ingredients: brown canned lentils and traditional olive oil.
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Ingredients
Directions
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Bake the ciabatta according to the instructions on the package. Let the lentils drain. Halve the tomatoes. Cut the chestnut mushrooms into slices.
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Heat the oil in a frying pan and fry the mushrooms in 5 minutes until tender and brown. Put the lettuce in a large bowl.
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Divide the lentils, tomatoes and mushrooms over the lettuce. Divide the gorgonzola into pieces and sprinkle over the salad.
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Shake the vinaigrette and spread over the salad. Serve with the ciabatta.
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Nutrition
630Calories
Sodium0% DV1.080mg
Fat60% DV39g
Protein42% DV21g
Carbs16% DV49g
Fiber28% DV7g
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