Warm Cucumber Tomato Lentil Salad With Balsamic Vinaigret Food

CUCUMBER TOMATO SALAD WITH BALSAMIC

Steps:

• Cut the cucumber into fourths the long way and then slice. (Be sure to peel if you aren't using an English one.)
• Cut the tomatoes into bite sized chunks.
• Chiffonade the basil leaves.
• Add the garlic, onion, 2 tablespoons olive oil and 2 tablespoons balsamic vinegar, basil, and salt & pepper to the bowl. Taste and adjust salt, pepper, olive oil, and balsamic vinegar.
• Sprinkle the feta cheese over the top of the dish.
• Refrigerate until serving.

WARM LENTIL SALAD WITH BALSAMIC ROAST SQUASH

Steps:

• Combine the lentils, ginger, turmeric, onion, water, and salt to taste in a medium saucepan and bring to a boil. Reduce the heat to medium and cook at a moderate bubble until the lentils have softened and produced a flavorful broth, about 35 to 40 minutes. Remove from the heat. Remove the onion and discard. Place a strainer over a bowl and drain the lentils.
• Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. If using cut up squash, place in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat. If using acorn squash, spoon a tablespoon of the balsamic vinegar into both cavities, season with salt, brush with olive oil, and place cut side up on a foil-lined baking sheet. Bake 40 to 50 minutes, basting every 10 minutes, until thoroughly tender. Remove from the heat and when cool enough to handle remove the skin and cut the squash into dice.
• In a small bowl or measuring cup whisk together the vinegars, mustard, salt and pepper, olive oil, and walnut oil. Toss with the lentils and return to the saucepan. Add a few tablespoons of the lentil broth, stir in the parsley and heat through.
• Place the squash in the middle of a wide bowl or serving platter, surround with the lentil salad and serve.

BALSAMIC CUCUMBER SALAD

Steps:

• In a large bowl, combine cucumber, tomatoes and onion. Add vinaigrette; toss to coat. Refrigerate, covered, until serving. Just before serving, stir in cheese. Serve with a slotted spoon.

COOL SUMMER CUCUMBER AND TOMATO TOSS

Steps:

• Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.

VEGAN TOMATO, CUCUMBER, AND LENTIL SALAD

Steps:

• Combine water and lentils in a large pot. Bring to a boil; reduce heat and simmer gently until lentils are tender but not mushy, about 20 minutes. Drain excess liquid and transfer to a large bowl.
• Stir cucumber, tomatoes, red onion, and basil into lentils. Dress with balsamic vinegar.

WARM CUCUMBER, TOMATO & LENTIL SALAD WITH BALSAMIC VINAIGRET

Steps:

• Cook dry lentils until tender following package instructions, roughly 30 minutes.
• When tender, drain and place in large bowl.
• Add remaining ingredients.
• Toss well and serve warm.
• ENJOY!

TOMATO LENTIL SALAD

Steps:

• Cook orzo and lentils separately in boiling water. Drain (if needed) and allow to cool.
• Toss all of the ingredients together in a bowl and serve cold.

WARM PUY LENTIL AND GREEN BEAN SALAD

Steps:

• In a large frying pan, heat the oil, then add the onion. Cook for 5 minutes, or until softened.
• Bring a small pan of water to the boil. Add the eggs and simmer for 7 minutes, adding the beans halfway through.
• Meanwhile, add the tomatoes and peppers to the onion and cook for 3 minutes. Add the puy lentils and stir for 2 minutes, until heated through. Remove the frying pan from the heat and stir in the balsamic vinegar and maple syrup. Season to taste.
• Drain the eggs and beans. Leave the eggs for a couple of minutes to cool slightly then peel off the shells and halve. Spoon the lentil mix onto a large serving plate and arrange the beans and eggs on top. Finish with freshly ground black pepper.

BALSAMIC TOMATO-CUCUMBER SALAD

Steps:

• Combine first eight ingredients in jar with tight fitting lid and shake well.
• In large bowl, combine tomatoes, cucumber, green pepper, onions.
• Drizzle with dressing and toss.
• Cover and refrigerate at least 15 mins but longer is better.
• Stir in cheese before serving.

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE

Steps:

• In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

WARM LENTIL SALAD WITH MUSHROOMS

Steps:

• Put lentils in pot with chicken stock, onion, carrot, and celery.
• Simmer 35 minutes or until done.
• Discard celery, and cut carrot up and add back to lentils.
• Set aside.
• Meanwhile saute pancetta till crisp. Drain and set aside.
• Drain pancetta,and add enough butter to drippings to saute mushrooms.
• Add garlic to mushrooms.
• When mixture is nice and golden add herbs, Balsamic Vinegar, mustard, and olive oil.
• Fold in cooked lentils and reserved pancetta.
• Season to taste with salt and pepper.

LENTIL SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
• Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
• Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.