| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sami | 4 | -6 serving | |
INGREDIENTS
| 1 | c | Lentils |
| 1/4 | c | Minced red onion |
| 1 | md | Red pepper; peeled, seeded, cut into slivers |
| 1/2 | md | Cucumber; peeled, seeded, and diced |
| 1/4 | c | Finely chopped Italian Parsley |
| 1 | c | (4 oz) crumbled Feta cheese |
| 2 | c | Arugula leaves; torn into small pieces |
| 2 | ts | Dijon mustard |
| 4 | tb | Balsamic vinegar |
| 1 | lg | Clove garlic; peeled and very finely minced/pressed |
| 1/2 | ts | Salt |
| 3 | tb | Olive oil |
| Fresh ground pepper to taste |
INSTRUCTIONS
BALSAMIC DRESSING 1. Bring a pan of water to the boil, add the lentils and cook 20 minutes, until just tender. Drain well. Place on a paper towel-lined plate and let drain 10 minutes. Transfer to a bowl. 2. Put the onion into a small bowl and cover with cold water. Let sit 20 minutes, then drain and press out excess moisture with a paper towel. 3. Combine lentils, onion, red pepper, cucumber, parsley and feta. 4. Put the mustard, vinegar, garlic, salt olive oil and pepper into a jar. Close and shake to blend. Pour about 3/4 of the mixture over the salad and marinate in refrigerator at least an hour. 5. Just before serving, stir in the arugula and the remaining dressing. Toss gently and serve. adapted from Simple Vegetarian Pleasures Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on Aug 27, 1998, converted by MM_Buster v2.0l.
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