
Menu Ideas
Chilled Marinated Beet & Feta Lentil Penne Bowl
Lentil Penne served in a tangy beet dressing, topped with crunchy pecans and crumbly feta cheese.
Yield: 21, 8-oz servingsFEATURED FOOD
INGREDIENTS
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5 lbBAF Lentil Penne, prepared
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5 TbspVegetable oil
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7 cupCanned diced beets, drained (divided)
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0.75 cupWhite wine vinegar
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0.25 cupDijon mustard
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2 TbspGranulated sugar
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0.25 cupHoney
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1 TbspKosher salt
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2 TbspExtra virgin olive oil
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3 TbspFeta cheese, crumbled
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2 cupCandied pecans, chopped
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7 TbspChives, rough chopped
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2 qtKale, stems removed, shredded
INSTRUCTIONS
- 1. Prepare penne according to package directions.
- 2. Drain and place in a 4ā plastic hotel pan and cover with cold water by several inches.
- 3. Add vegetable oil and 1 ¼ gallon of ice. Stir to combine. Once pasta is cool, drain and reserve for service at 40° F.
- 4. In a 3-quart Vitamix or large blender combine 4 cups of diced beets, white wine vinegar, Dijon mustard, granulated sugar, honey, salt, and extra virgin olive oil. Blend until smooth. Store covered at 40° F.
- 5. Combine chilled prepared pasta with beet dressing. Fold in remaining 3 cups of chopped beets, feta cheese, candied pecans, chives, and kale. Hold at 40° F for service.
NUTRITIONAL INFORMATION
Serving Size 227 GM
Amount Per Serving | ||
---|---|---|
Calories 440 | Calories from Fat 0 | |
% Daily Value* | ||
Total Fat 7g | 10% | |
Saturated Fat 3g | 15% | |
Trans Fat 0g | ||
Cholesterol 15mg | 5% | |
Sodium 570mg | 24% | |
Total Carbohydrate 73g | 24% | |
Dietary Fiber 7g | 0% | |
Sugars 28g | ||
Protein 23g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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