Thursday, June 16, 2011

The Kitchen Witch Does Lentil Salad.

A little Mediterranean, or it can pass for Greek or Italian. Serve it with  grilled fish,baked poultry or a substantial pasta like ravioli with a nice tomato sauce ( leave the tomatoes out of the salad, or, if you really love them, leave them in!) Cooked Orzo or Rice can be added to lighten it up or make it go further.

1 lb. of cooked Brown Lentils
6 chopped Scallions
2 Garlic Cloves chopped
2-3 grinds Black Pepper
Sea Salt, to taste
Feta Cheese, to taste
3 Red Bell Roasted and chopped
1/4 Cup Fresh dill
4 Tablespoons Red Wine Vinegar
1/2 Cup Olive Oil
1/3 Cup diced Black Olives
1 Small chopped Tomato
1 Small chopped Avocado
1/3 Cup chopped Walnuts or Pecans
Balsamic Vinaigrette Dressing to moisten

Combine all ingredients and let sit 15 minutes room temperature before serving in a lettuce cup or on a plate of field greens.

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