Bring 21⁄2 cups water, the carrots, lentils, broth cubes and thyme to a boil in a 2-qt saucepan. Stir to dissolve cubes, reduce heat, cover and simmer 20 to 25 minutes until carrots and lentils are tender and water is almost absorbed.
Meanwhile put dressing, then escarole, in a large salad, pasta or serving bowl. Don’t toss.
Add sausage to lentils, heat through and pour over escarole. Toss to mix and coat well. Sprinkle with scallions.
You can use romaine lettuce instead of escarole.
Calories 410 Fat 19g Saturated fat 6g Cholesterol 38mg
Sodium 999mg Carbohydrate 39g Fiber 9g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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