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Tuscan Lentil salad Recipe

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This recipe for Tuscan Lentil salad is from Myrtle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 sun-dried tomato halves, packed in oil, drained
1 cup fennel bulb, finely sliced
1/2 cup red onion, diced
1/2 cup water-packed artichoke hearts, drained
1/2 cup olives, preferably black
1 cup red pepper, julienned
19 oz (540 mL) can green lentils, rinsed and drained
1/2 cup fresh flat-leaf parsley, chopped

Dressing
1/3 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon Dijon mustard
2 teaspoons dried oregano
Sea Salt and freshly-ground black pepper to taste
Directions:
Directions:
Finely chop sun-dried tomatoes. Slice fennel into thin strips. Coarsely chop fennel fronds (the feathery green tops). Quarter the artichokes. Julienne the red pepper by slicing into matchstick-size slices. Wash and chop parsley. Mix all dressing ingredients in a separate bowl. Place all ingredients in a bowl and top with dressing. Mix well and taste to adjust seasoning. The flavour improves as the salad marinates, so consider making it ahead. Can be refrigerated for up to three days.

 

 

 

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