| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | French | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 1/3 | c | Extra virgin olive oil |
| 4 | tb | White wine vinegar |
| 1 | tb | Dijon style mustard |
| lg | Garlic clove,; peeled | |
| 1 | lb | Penne or medium sized pasta shells, boiled until al dent drained, rinsed, cooled and patted dry |
| 3 | c | Cooked (1 cup uncooked) French whole green lentils, cooled and patted dry |
| 1 | c | Grated carrot |
| 1/2 | c | Sliced scallions |
| 1 | c | Finely diced celery |
| 1 | c | Finely diced red or yellow bell pepper |
| 1/2 | c | Each chopped flat leaf parsley and fresh basil |
| 1 | c | Cherry tomatoes, left whole if small; or halved |
| 1/2 | c | Toasted pine nuts,; optional |
INSTRUCTIONS
In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs. Top each portion of salad with the pine nuts. Yield: 8 to 10 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6709 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:25 -0500 From: Meg Antczak <meginny@frontiernet.net>
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