Friday, October 16, 2009

Lentil Confetti Salad

Next time your throwing a party and need a little more confetti, try this salad!

  • 1/2 c Joseph's Grainery Lentils
  • 1 1/2 c water
  • 1 c cooked rice
  • 1/2 c bottled Italian dressing
  • 1/2 c tomatoes, seeded and diced
  • 1/4 c chopped green pepper
  • 3 Tbls chopped onion
  • 2 Tbls chopped celery
  • 2 Tbls sliced pimento-stuffed green olives
  • chopped parsley
Directions: Wash and drain lentils. Place in a heavy saucepan; add water and salt. Bring to a boil; reduce heat, cover and simmer for about 20 minutes. Do not overcook; lentils should be tender with skin intact. Drain immediately. Combine with cooked rice; pour dressing over mixture and refrigerate until cook. Add remaining ingredients except parsley; mix well. Garnish with parsley before serving. Makes about 5 servings. Note: Lentils require NO soaking.

Recipe from Nancy White, Priest Lake Community Cookbook


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