Lentil Confetti Salad recipe

[Guest guest]

I think this will be fabulous as a semi - raw salad,

with raw corn, sprouted lentils and such...

Semi cause I don't know how balsamic vinegar is

made...but i am sure it isn't raw. Yummers. Thanks

Donna!

 

~Mel

--- purplepassion <thelilacflower wrote:

 

> Lentil Confetti Salad

>

> Dressing

> ~~~~~~~

> 3 tblspns. balsamic vinegar

> 2 tblspns. olive oil

> 1 garlic clove, minced

> 1/2 tsp. salt

> 1/8 tsp. pepper

> Dash of red pepper flakes

> Sprinkle of Mrs. Dash

>

> Salad

> ~~~~~

> 1 cup dried lentils, use brown not red lentils

> 1 1/2 cups frozen corn

> 2 med. carrots, thinly sliced

> 1 stalk celery, chopped

> 1 med. red bell pepper, chopped

> 1/4 cup red onion, chopped

> 2 tblspns. chopped fresh basil

>

> In a nonmetal bowl combine dressing ingredients,

> mix well and refrigerate.

> In a med. saucepan, combine lentils and 3 cups

> water. Bring to a boil and reduce heat, cover

> and simmer for 15 to 20 mins. until lentils are

> tender but not mushy. Drain, rinse with cold water

> and

> drain well.

> Cook frozen corn, drain well. Let cool.

> In a large bowl combine lentils and remaining

> salad

> ingredients. Pour dressing over salad, toss

> gently

> to coat. Refrigerate for at least one hour.

> To serve, line a bowl with lettuce leaves and

> place salad in the center.

> Garnish top with chopped cilantro or parsley.

>

> Note: You can add chopped tomato, olives cut in

> half or even drained marinated artichoke hearts cut

> in half. Thawed frozen peas are also good in this

> dish.

>

> /

>

>

>

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