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Mediterranean Salad

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)

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.
Recipe courtesy of Minnesota Canola
Council.


Recipe