It appears the lentil salad I served with my Savory Herbed Pork Roast is drawing more interest than the roast. I’m not sure what I think of that, since the roast was supposed to be my masterpiece, but I have to admit the salad added a rustic appeal to the meal.
My last trip to Trader Joe’s yielded a bounty of pantry items for the winter months, including a very affordable package of precooked lentils. I realize lentils cook up quickly, but I couldn’t pass up the opportunity to save a few minutes.
The lentils were a good choice. I had this salad whipped together in no time flat. The simple addition of crunchy kohlrabi, spicy red onion, nutty walnuts and tart feta cheese turned those plain lentils into a winning combination when I served them with the pork roast.
Even better, it was easy to chop up the drier ends of the pork (I never seem to get the entire pork roasted to perfection), and toss it into the leftover salad for a terrific Sunday lunch. Can’t beat that!
Enjoy your Thanksgiving!
Nutrition Per Serving
Calories: 304, Weight Watchers PointsPlus 8
Total Fat: 17.81g
Total Carbs: 26.57g
Dietary Fiber: 9.04g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.