TEN Salad

This salad is an easy and delicious one, featuring lentils.  I call it TEN Salad, because there are basically 10 ingredients combined to make a cohesive and interesting side dish or main dish, depending on your mood.  Lentils cook really quickly, even more so when soaked for a few hours.  The sidekicks provide complimentary freshness and crunch, as well as a wealth of nutritional value and a taste that's welcome and suitable alongside just about any protein.  All the right places are activated on the palate and this salad can be served at room temperature.  Serve on a bed of  mixed lettuce or butter lettuce cups for a 'green taco' or lettuce wrap. Unlikely ingredients become best friends, with a versatile vinaigrette and some familiar crispness from some garden goodies, guaranteed to have you satisfied and keep you that way, Let's get to it...

Recipe:

2 cups, lentils, soaked and cooked to al dente in Sazon Tropical or chicken stock, then shocked in cold water

1 medium cucumber, quartered, seeds removed and medium chopped

1/4 c. thinly sliced red onion, soaked in cold water for 5 minutes

 2 tbs. chopped Sweet and Tangy Peppadews in jar

1/4 c. good quality olive oil

2 tbs. apple cider vinegar

juice and zest of one lemon

2 tbs. buckwheat honey

1 tsp. Dijon mustard

1/2 tsp. garlic powder

SPST, (Salt and Pepper to Suit Taste)

In a medium bowl, combine all the ingredients starting with the Peppadews on down to garlic Powder.

Blend well, this is your vinaigrette.

Pour lentils into bowl atop the vinaigrette. 

SPST.

Top with cucumbers and onions.

Cover and let stand for 5 minutes.  Toss to serve immediately or leave as is until time to serve then toss ingredients together! 

Makes about 6 servings or 3 main course servings.