Lemony Lentil and Goat Cheese Salad
by Colleen Schoellkopf
serves: 4
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3 Points per 2/3 cup. Makes 2 1/4 cup. |
| Ingredients: |
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2 Tbl. |
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Fresh Lemon Juice |
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1 tsp |
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grated lemon zest |
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1 tsp. |
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extra virgin olive oil |
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1 small |
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garlic clove, minced |
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1/4 tsp |
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salt |
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1 15 oz. |
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can white beans, rinsed and drained |
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1 |
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tomato, seeded and chopped` |
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1/4 cup |
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chopped red onion |
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3 Tbl. |
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chopped fresh parsley |
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2 oz. |
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goat cheese, crumbled |
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3 cups |
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loosely packed arugula leaves |
| Directions: |
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Combine the lemon juice, zest, oil, garlic, and salt in a bowl. Gently stir in the lentils, tomato, onion, parsley, and goat cheese. Serve over the arugula.
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