Lemony Italian Salad
Source of Recipe
Not sure, but I believe it may be the Southern Living recipe collection
Recipe Introduction
8 to 10 servings
Prep: 35 minutes
Chill: 1 to 2 hours Parmesan cheese (3 ounces)
List of Ingredients
2/3 cup dry brown lentils
1-1/3 cups water
5 plum tomatoes, chopped (about 1-3/4 cups)
3/4 cup finely shredded Parmesan cheese (3 ounces)
3/4 cup finely shredded Asiago cheese (3 ounces)
2 cups baby fresh spinach leaves or torn fresh spinach
1/2 pound thinly sliced prosciutto or ham (about 12 slices)
1/3 cup vinegar
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon pepper
Recipe
1. Rinse lentils; place in a small saucepan with the water. Bring to boiling; reduce heat. Cover and simmer for20 to 25 minutes or just until tender. Drain and chill for 1 to 2 hours or until thoroughly chilled.
2. Arrange the tomatoes, cheeses, spinach, cooked lentils, and prosciutto or ham on a large serving platter or in a serving dish.
3. For dressing, in a screw-top jar combine vinegar, olive oil, lemon juice, mustard, rosemary, salt, and pepper. Cover and shake well. Drizzle over salad. Makes 8 to 10 servings.
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