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Picture of Lentil Sprout and Cucumber Salad with Maple Mustard Vinaigrette
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 663 kcal 33 %
  • Fat 55 g 85 %
  • Saturated 8 g 38 %
  • Carbs 44 g 15 %
  • Fiber 5 g 20 %
  • Protein 6 g 11 %
  • Cholesterol 0 mg 0 %
  • Sodium 1051 mg 44 %
  • Calcium 145 mg 14 %
  • Magnesium 70 mg 17 %
  • Potassium 623 mg 13 %
  • Iron 3 mg 14 %
  • Zinc 2 mg 17 %
  • Phosphorus 131 mg 19 %
  • Vitamin A 31 µg 3 %
  • Vitamin C 40 mg 44 %
  • Thiamin (B1) 0 mg 16 %
  • Riboflavin (B2) 1 mg 54 %
  • Niacin (B3) 1 mg 5 %
  • Vitamin B6 0 mg 16 %
  • Folate equivalent (total) 62 µg 15 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 8 mg 54 %
  • Vitamin K 147 µg 122 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Lentil Sprout and Cucumber Salad with Maple Mustard Vinaigrette

Ingredients

  • 1/4 cup olive oil
  • 1/2 lemon, juice from
  • 1 clove garlic, finely minced
  • 2 tablespoons maple syrup (not raw but used often in raw food recipes)
  • 2 teaspoons mustard (i used dijon)
  • Himalayan salt and pepper to taste
  • 2 cups sprouts (i used a lentil mix)
  • 2 cups cucumbers, cubed
  • 2 scallions, sliced

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