TUSCAN LENTIL SALAD
A very tasty make ahead dish sure to please everyone. Flavours are enhanced as salad marinates. Can be kept in refrigerator up to three days.
Provided by Debi9400
Categories Lentil
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix first 7 ingrediants for dressing in a jar. Shake well and set aside.
- Finely chop sun-dried tomatoes. Slice fennel into thin strips. Coarsely chop fennel fronds. Chop the artichoke hearts. Julienne the red pepper. Chop parsley. Break up feta cheese. Rinse and drain lentils, drain and chop olives.
- Place all salad ingrediants in a bowl and top with dressing. Mix well and taste to adjust seasoning.
Nutrition Facts : Calories 481.9, Fat 14.2, SaturatedFat 3.5, Cholesterol 11.1, Sodium 313.4, Carbohydrate 64, Fiber 30.8, Sugar 5.5, Protein 26.7
LENTIL SALAD
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 9
Steps:
- Cook some French green lentils.
- While they're still warm, combine with tomatoes, olives, capers and feta.
- Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.
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