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Mediterranean Salad (SBD)




Source of Recipe


Minnesota Canola Council


List of Ingredients




1 cup green lentils
2 cups water
2 beef bouillon cubes
2 medium potatoes, peeled, cubed and cooked
1 medium tomato, chopped
1/2 medium onion, chopped
1/2 cup thinly sliced celery
1/2 cup chopped cucumber
1 can (14 ounces) baby corn, chopped
1 large carrot, grated
1/2 cup sliced mushrooms
1 cup shredded Sharp Cheddar cheese

DRESSING:
3 tablespoons lemon juice
1/2 cup canola oil
1 teaspoon Mrs. Dash (extra spicy) or a few drops Tabasco sauce
1 teaspoon celery salt
2 cloves garlic, crushed
2 teaspoons finely chopped fresh dill (or 1 teaspoon dry)

Recipe



Rinse and drain lentils. In a medium saucepan, combine lentils, water and bouillon cubes. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Drain and cool. Combine cooked lentils with the remaining salad ingredients. Toss.

In a blender, combine lemon juice, canola oil, Mrs. Dash seasoning (or Tabasco sauce), celery salt, and garlic. Blend for one minute on high. Stir in dill. Drizzle dressing over salad and toss again.

Serve on a pita pocket or lettuce bed. Makes 12-1/2 cup servings.