"The belly rules the mind."--Spanish Proverb

Spring Salad with Yellow Lentil Vinaigrette Recipe

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This recipe for Spring Salad with Yellow Lentil Vinaigrette, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tita Longoria
Added: Wednesday, September 12, 2007


Yellow Lentil Vinaigrette:
1 bag yellow lentils
5 T. red wine vinegar
5 T. strong Dijon mustard
1 shallot chopped
1/3 cup virgin olive oil
salt and freshly ground pepper

2 heads butter lettuce
4 endive
3 bunch arugula
1 pt. sunflower sprouts

Prepare lentils, following directions on package. Set aside 1/8 cup cooked lentils. In a bowl, whisk vinegar and Dijon mustard, add chopped shallot. Slowly drizzle in live while whisking. Add salt and pepper to taste. Add to cooked lentils and let sit for 1 hour.

Salad: Wash all lettuces, dry and toss in bowl. Add vinaigrette to desired coating. Toss and arrange in a tangle on plate. Garnish with reserved yellow lentils and sunflower sprouts.

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