Sweetpotato, Lentil & Feta Salad
Recipe developed by Chef Mary Jayne Wilson of Amelie's French Bakery & Cafe in Charlotte, North Carolina.
Recipe
Ingredients
- 2 North Carolina sweetpotatoes
- ½ tbsp Olive oil
- 1 cup Green lentils
- 1 tbsp Fresh minced garlic
- 4 cups Spring mixed greens
- ¼ cup Crumbled feta cheese
- 1 tbsp Raspberry vinaigrette
- Salt and pepper, to taste
Instructions
- Dice 2 sweetpotatoes, toss in olive oil and season with salt and pepper. Roast at 350F until potatoes are tender. Let cool completely.
- Cook 1 cup green lentils until tender and let cool completely. Toss in 1 TB fresh minced garlic and season with salt and pepper.
- Fill large salad bowl with spring mix greens. Top with equal parts sweet potatoes, lentils and crumbled feta cheese.
- Serve with your favorite raspberry vinaigrette.
Notes
Nutrition Facts
Sweetpotato, Lentil & Feta Salad
Amount per Serving
Calories
639
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
17
mg
6
%
Sodium
426
mg
19
%
Potassium
1844
mg
53
%
Carbohydrates
109
g
36
%
Fiber
36
g
150
%
Sugar
14
g
16
%
Protein
32
g
64
%
Vitamin A
33088
IU
662
%
Vitamin C
29
mg
35
%
Calcium
232
mg
23
%
Iron
9
mg
50
%
Net Carbohydrates
73
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 639kcalCarbohydrates: 109gProtein: 32gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 17mgSodium: 426mgPotassium: 1844mgFiber: 36gSugar: 14gVitamin A: 33088IUVitamin C: 29mgCalcium: 232mgIron: 9mgNet Carbohydrates: 73g
