Menu Ideas
Kale & Squash Lentil Pasta Salad
Protein-packed lentil penne with hearty kale and squash tossed in a lemon basil vinaigrette.
Yield: 38, 8oz servingsFEATURED FOOD
INGREDIENTS
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5 lbBAF Lentil Penne
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0.25 cupLemon Zest
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2 cupLemon Juice, fresh squeezed
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1 cupBasil, chiffonade
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4 tspBlack Pepper
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2.5 TbspTablespoons Kosher Salt
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0.5 cupWhite Wine Vinegar
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0.25 cupRoasted Garlic Puree
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0.25 cupHoney
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0.25 cupDijon Mustard
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1 cupOlive Oil
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5 cupVegetable Oil
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2 lbKale cut into 1 inch squares
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4 eachYellow Squash, cut into ¼ moon slices
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3 eachRed Bell Peppers, ¼ inch dice
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18 ozFeta Cheese, crumbled
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1.5 cupAlmond Slivers, Toasted
INSTRUCTIONS
- 1. To prepare Vinaigrette dressing, combine lemon zest, lemon juice, basil, pepper, salt, white wine vinegar, roasted garlic, honey, and mustard. Whisk in olive oil. Whisk in vegetable oil.
- 2. Prepare penne according to package directions. Drain and toss pasta in 2 cups Lemon Basil Vinaigrette. Cool and reserve for service at 40° F.
- 3. To assemble salad, in a large bowl toss chilled pasta, kale, yellow squash, bell peppers and feta cheese together with 1 quart Lemon Basil Vinaigrette. Garnish with toasted almonds.
NUTRITIONAL INFORMATION
Serving Size 8 oz
| Amount Per Serving | ||
|---|---|---|
| Calories 630 | Calories from Fat 0 | |
| % Daily Value* | ||
| Total Fat 25g | 38% | |
| Saturated Fat 4g | 20% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 410mg | 17% | |
| Total Carbohydrate 78g | 26% | |
| Dietary Fiber 9g | 0% | |
| Sugars 5g | ||
| Protein 27g | ||
* 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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