Fresh Layered Lentil Salad

Été 2009
food and drink

BY: Emily Richards

Various colours and crunchy textures make this a great refrigerator salad for the summer. Try the dressing on potato or pasta salads for a new all-purpose dressing. Use containers with lids to pack the salad and dressing and just shake them together on site for a perfectly dressed salad.

2 large carrots, peeled and chopped
2 stalks celery, chopped
1⁄2 English cucumber, chopped
1 can (540 mL) lentils, drained and rinsed
2 tomatoes, chopped
1⁄4 cup (50 mL) chopped fresh Italian parsley
1⁄4 cup (50 mL) chopped basil

Garlic Pesto Dressing
1⁄4 cup (50 mL) extra virgin olive oil
3 tbsp (45 mL) white wine or apple cider vinegar
2 tbsp (25 mL) basil or sun-dried tomato pesto
2 cloves garlic, minced
Salt and pepper to taste

1. In a 6-cup (1.5-L) bowl, layer carrots, celery, cucumber, lentils and tomatoes. Sprinkle with parsley and basil. Cover and refrigerate for up to 24 hours.

2. For garlic pesto dressing, in a small bowl, whisk together oil, vinegar, pesto, garlic, salt and pepper to taste. Cover and refrigerate until ready to serve.

3. Drizzle dressing over salad and toss to coat.

Serves 6 to 8

What to Serve