Prevention Mediterranean Table by The Editors of Prevention

Author:The Editors of Prevention
Language: eng
Format: epub
Publisher: Rodale
Published: 2017-03-18T04:00:00+00:00

TOMATO SALAD

4 large ripe tomatoes, cut into 1'' wedges

¼ small red onion, thinly sliced

4 large leaves basil, thinly sliced

1 tablespoon extra-virgin olive oil

Kosher salt and ground black pepper, to taste

In a medium bowl, toss the tomatoes, onion, basil, and oil together. Season to taste with the salt and pepper.

Per serving: 57 calories, 1 g protein, 6 g carbohydrates, 4 g sugars, 4 g total fat, 0.5 g saturated fat, 2 g fiber, 127 mg sodium

LENTIL SALAD

½ cup brown or French green lentils, rinsed

1 small onion, diced

1 carrot, diced

1 small rib celery, diced

2 cloves garlic

1 bay leaf

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

2 scallions, thinly sliced

Kosher salt and ground black pepper, to taste

In a small saucepan with enough water to cover over medium-high heat, bring the lentils, onion, carrot, celery, garlic, and bay leaf to a boil. Reduce the heat to a simmer and cook until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid and drain. Remove and discard the garlic and bay leaf. In a medium bowl, toss the lentils with the oil, vinegar, and scallions. Season to taste with the salt and pepper.

Per serving: 158 calories, 6 g protein, 18 g carbohydrates, 2 g sugars, 8 g total fat, 1 g saturated fat, 5 g fiber, 263 mg sodium

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