April 11, 2010
Lentil Salad
Lemony Lentil Salad
Perfect for picnics, potluck lunches, or as a side dish, this salad will add elegance and an exotic atmosphere to any meal. It is healthy and delicious.
Ingredients
Serves 4
- Coarse salt and ground pepper
- 1 1/2 cups lentils
- 3/4 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon dried tarragon
- 2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices
- 4 scallions, thinly sliced
Directions
- In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
- Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.
Source: Everyday Food Magazine
Gracious Living - Day by Day 