Ingredients: 3 cups cooked and drained lentils 1/2 cup chopped sweet salad onion 1 medium cucumber, peeled, seeded, and sliced 1/2 cup chopped cilantro (or parsley) 1 cup shredded carrots 1 cup diced red bell pepper Salt, to taste Classic Vinaigrette: 3/4 cup extra-virgin olive oil 1/4 cup vinegar (balsamic, red, or white wine vinegar) 2 teaspoons Dijon mustard 1 medium clove garlic, very finely minced 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1 teaspoon sugar (optional) 1 teaspoon dried oregano 1 teaspoon dried basil Directions:1. Wash all vegetables with Fit before using. Toss together. Chill for 2 hours before serving. 2. Mix ingredients for vinaigrette. Let stand at least 1 hour, at room temperature, before using. |