Tuscan Lentil Salad

1. Mix first 7 ingrediants for dressing in a jar. Shake well and set aside.

2. Finely chop sun-dried tomatoes. Slice fennel into thin strips. Coarsely chop fennel fronds. Chop the artichoke hearts. Julienne the red pepper. Chop parsley. Break up feta cheese. Rinse and drain lentils, drain and chop olives.

3. Place all salad ingrediants in a bowl and top with dressing. Mix well and taste to adjust seasoning.

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Nutrient	Quantity
Total fats	20.046 g
Protein	123.0276 g
Carbohydrates	34.333 g
Energy	810.745 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3306 g
Water	781.0891 g
Aspartic acid	1.1633 g
Calcium, Ca	1162.2183 mg
Lutein + zeaxanthin	3311.35 g
Fiber, total dietary	7.2095 g
Carotene, beta	2843.6883 g
Niacin	9.708 mg
Vitamin A, RAE	497.01 g
Arginine	0.596 g
Riboflavin	1.6589 mg
Fatty acids, total polyunsaturated 15:0	0.0008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0197 g
Glutamic acid	2.3744 g
Sodium, Na	1132.115 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3738 g
Total lipid (fat)	20.046 g
Manganese, Mn	0.7674 mg
Fructose	0.9173 g
Proline	1.2706 g
Fatty acids, total saturated 16:0	4.5241 g
Fatty acids, total saturated 8:0	0.4095 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0098 g
Sucrose	0.3679 g
Choline, total	399.9067 mg
Sugars, total	16.908 g
Serine	1.0601 g
Fatty acids, total saturated 10:0	1.4994 g
Fatty acids, total saturated 18:0	1.3478 g
Fatty acids, total saturated 20:4 undifferentiated	0.2799 g
Vitamin B-6	1.9542 mg
Selenium, Se	104.4573 g
Ash	13.6942 g
Vitamin D	12 IU
Fatty acids, total saturated 18:1 undifferentiated	3.5713 g
Pantothenic acid	1.5241 mg
Phenylalanine	0.6673 g
Copper, Cu	1.7165 mg
Betaine	0.196 mg
Thiamin	0.944 mg
Retinol	255.25 g
Methionine	0.3336 g
Iron, Fe	13.0099 mg
Carbohydrate, by difference	34.333 g
Phosphorus, P	1369.6217 mg
Folate, total	229.6017 g
Tocopherol, gamma	0.6474 mg
Fatty acids, total saturated 4:0	0.5812 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1238 g
Alanine	0.682 g
Cholesterol	335.9167 mg
Valine	1.0128 g
Fatty acids, total saturated 18:2 undifferentiated	0.9899 g
Glycine	0.2546 g
Carotene, alpha	54.4 g
Glucose (dextrose)	0.8432 g
Fatty acids, total saturated 14:0	2.0904 g
Zinc, Zn	8.6214 mg
Isoleucine	0.7623 g
Tocopherol, delta	0.0184 mg
Fatty acids, total saturated 12:0	0.8749 g
Fatty acids, total polyunsaturated	1.9668 g
Fatty acids, total saturated 14:1	0.0016 g
Leucine	1.3067 g
Vitamin A, IU	5687.5083 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0646 g
Folate, DFE	229.6017 g
Tryptophan	0.2122 g
Vitamin C, total ascorbic acid	300.064 mg
Phytosterols	5.56 mg
Galactose	0.003 g
Fatty acids, total polyunsaturated 18:1 c	0.0175 g
Fatty acids, total saturated 6:0	0.4298 g
Tyrosine	0.6014 g
Vitamin B-12	6.6508 g
Vitamin K (phylloquinone)	582.1028 g
Fatty acids, total saturated	12.1452 g
Histidine	0.3901 g
Fatty acids, total monounsaturated	4.1448 g
Threonine	0.6451 g
Folate, food	229.6017 g
Vitamin D (D2 + D3)	0.3 g
Cryptoxanthin, beta	63.3933 g
Vitamin D3 (cholecalciferol)	0.3 g
Vitamin E (alpha-tocopherol)	5.0853 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1776 g
Magnesium, Mg	198.6117 mg
Lysine	1.1353 g
Potassium, K	2437.105 mg
Cystine	0.1312 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	1 tablespoon	12.665	2.8101	0.0425
Lemon juice	0.33 cup	17.8933	5.612	0.1952
Extra virgin olive oil	0.25 cup	479.1167	0	2.6917
Feta cheese	0.5 cup	198	3.0675	15.96
Parsley	0.5 cup	10.8	1.899	0.237
Oregano	2 teaspoons	5.3	1.3784	0.0856
Pepper	0	0	0	0
red pepper	1 cup	60	13.215	0.66
dijon mustard	1 teaspoon	479.1167	0	2.6917
red onion	0.5 cup	0	0	0
fennel bulb	1 cup	26.97	6.351	0.174
green lentil	19 ounces	479.1167	0	2.6917
sun tomato	8	479.1167	0	2.6917
water artichoke heart	0.5 cup	479.1167	0	2.6917
olive green	0.5 cup	479.1167	0	2.6917