| 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>
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”