Roasted Chicken Salad
Description
This Mediterranean salad features Tablespoons olive oil, Large onions, cubed, Minced garlic, Carrots. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. Sprinkle the soup with parsley and Parmesan before serving. Rare Roast Beef Salad with Mustard Mayonnaise from Amy Kanarios
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grated Parmesan cheese
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1512.5kcal
- % Daily Value *
- Total Fat 71.5g111%
- Saturated Fat 21.0g105%
- Cholesterol 400.2mg134%
- Sodium 3337.6mg140%
- Total Carbohydrate 65.6g22%
- Dietary Fiber 21.2g85%
- Sugars 11.8g
- Protein 133.4g267%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bay, black, boiling, carrots, celery, chicken, chopped, crushed, cubed, cups, diced, drained, fresh, garlic, ground, large, leaves, lentils, mediterranean, minced
