[Anonymous]

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

[Jennifer]

WOW- you can post! Thank you!

[Anonymous]

This sounds delicious. Thanks for sharing

[Beth Schmidt]

Thank you for Sharing. Sounds so good.

[Ann Marie Weisman]

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

[Author]

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