lentil_salad

Lentil Salad

Serves 6 to 8

For dressing:
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 8 Tbsp. cold-pressed extra-virgin olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. Freshly ground black pepper
For salad:
  • 1 cup French duPuy lentils, cooked according to package directions
  • 10 oz. peas, cooked if fresh, thawed and run under warm water if frozen
  • 3 beets, boiled until tender and cut into 1/2-inch cubes
  • 1/2 cup marinated pearl onions
  • 1 8- or 13-oz. jar of artichoke hearts in olive oil, artichokes
    quartered
  • 2 Tbsp. chopped fresh parsley
  1. Combine salad ingredients in a large bowl.
  2. Combine dressing ingredients in a small bowl and mix well.
  3. Toss salad with dressing and let stand 10 minutes before serving.