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recipe: warm lentil walnut salad

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  • #6895
    AvatarPat Corvini

    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!

    AvatarSusan Gorham

    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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