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recipe: warm lentil walnut salad

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  • #6895

    Warm Lentil-Walnut Salad

    1. Lentils: rinse 3/4 c. lentils (no need to soak), cover w/ water to depth of 2″, bring to boil, then simmer uncovered over low heat ~20 min. Drain & reserve.

    2. Dressing: whisk together 1/2 T Dijon mustard, 2 T olive oil, 2 T vinegar (red wine or sherry), 1 T walnut oil.

    3. Walnuts: toss together 1/2 c. coarsely chopped walnuts, 1/2 T walnut oil, S&P to taste. Toast 5-8 min. at 350F.

    4. Other additions: 1/4 c. sliced green onions; original recipe also called for 2oz bacon (dice & fry, or just omit.)

    Toss all together and top w/ 1 T fresh parsley. Serve lukewarm or room temp.
    Makes 3 (generous) servings.

    source: Santa Barbara News-Press


    WOW- you can post! Thank you!


    This sounds delicious. Thanks for sharing

    AvatarBeth Schmidt

    Thank you for Sharing. Sounds so good.

    AvatarAnn Marie Weisman

    Thank you! This sounds good, and I could see using the dressing on a lot of different salads.

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