Lentil Confetti Salad recipe

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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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" Secretly, I wanted to look like

Jimi Hendrix, but I could never quite pull

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Source: Bryan Ferry