Sunday, April 22, 2012

Lentil and Spinach Salad

This salad will work with whatever lettuces/greens you have. I'm overrun by baby spinach and beet greens at the moment, so that's what I used. I also used regular old grey lentils for this, but quick cooking French lentils would be great as well. If you use butter-type lettuces, add them to the lentil/vegetable mixture before serving, otherwise, toss the spinach/beet greens in with the rest. The salad is best served at room temperature, and should be made a couple hours before serving for the flavours to absorb.

You will Need:

About 1 quart fresh baby spinach leaves, washed and well-dried
2-3 cups cooked lentils
1/2 cup celery, finely chopped
1/4 cup finely chopped radishes
1 large ripe tomato, seeded and chopped
1/2 cup diced yellow courgette
1/2 cup diced green courgette
1`/4 cup fresh parsley, chopped
1/8 cup chopped pimento


1/3 cup olive oil (corn oil is also good, though much different. if you're lucky enough to have a decent unrefined corn oil-kinda expensive, this is a good use for it)
1/2 teaspoon mustard powder
1/2 teaspoon salt
Black pepper to taste
1 tablespoon honey
Juice of 1 large lemon

Whisk together and toss with salad ingredients.

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