Gluten-Free Parisian Lentil Salad This simple yet elegant lentil salad is a go-to dish for parties and potlucks. Everyone will ask for the recipe. Combining protein-packed, fiber-rich lentils with fresh vegetables makes it just right for a main course. Serve cold or at room temperature. 1 pound uncooked French lentils (green or brown) 1 jar roasted red peppers, preferably organic, chopped 1 bunch kale, mustard greens, spinach or other available greens (rib removed from kale), sliced into thin ribbons ½ Vidalia onion or other sweet onion, thinly sliced 1 cup raw diced vegetable of choice, such as carrots, sun-chokes, baby zucchini, jicama, celery 1 pint cherry tomatoes, halved 1 avocado, diced ½ bunch cilantro, chopped Salt and pepper, to taste Mustard Dressing 3 tablespoons Dijon mustard 3 tablespoons white wine vinegar, rice vinegar or white balsamic vinegar ¼ cup olive oil 1. Prepare lentils by cooking in plenty of salted water about 10 minutes (roughly half the time on package directions). Lentils should be al dente, not mushy. Taste a lentil to check for desired doneness before removing from heat. Drain and run cold water over lentils to stop cooking. Drain well and place in a large bowl. 2. To make Mustard Dressing, combine mustard and vinegar in a medium bowl. Whisk in olive oil. 3. Add roasted peppers, kale or other greens, onions, raw vegetables of choice and tomatoes to lentils. 4. Top with Mustard Dressing and gently mix. 5. Top with diced avocado and chopped cilantro. Sprinkle with salt and pepper, to taste.
Posted on: Fri, 07 Jun 2013 11:50:53 +0000
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