Marinated Lentil Salad

This is first salad for the salad theme in the South Arm Cooking Club for Seniors.  Sydney and Lorna made this salad besides the Island Pork Tenderloin.  Lentil is a high in fiber and a great meat substitute for a vegetarian dish.

Cooking the lentils for only 15 minutes preserves their shape and texture.  Tossed with a little vinaigrette, they make a tasty and satisfying salad.  This recipe is adapted from Cooking Light and it serves 8.

Ingredients

Vinaigrette:

3 tablespoons fresh lemon juice
3 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Salad:

1/2 cup chopped parsnip or turnip
1/2 cup chopped carrot
6 cups boiling water
1 1/2 cups dried lentils
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onions
3 tablespoons minced fresh parsley

More after the jump. Click to read the rest of Marinated Lentil Salad (128 words)

© suanne for Chow Times, 2009. |
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Post tags: Community Kitchen, Lentil, Recipe, Salad, Vegetarian

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