Friday, June 17, 2011

Lentil Apple Potato Salad

Sometimes I crave beans of any sort. I recently bought some pretty, orange lentils and decided they would make a refreshing salad. It would also be a good way to celebrate my freshly plucked green onions and just-dug new, red potatoes. The dish was easy and turned into a great side or main dish to take for lunch.

1 cup lentils
1 apple
1 ½ cups diced, boiled potatoes
3 green onions
¼ cup fresh parsley
1 lemon
Your favorite vinaigrette

Cook the potatoes until just done. Remove from water and immerse in ice water to stop cooking. Cook lentils in the same water until done (15 minutes or less).

Meanwhile, chop the apple and put into the salad bowl. Squirt fresh lemon juice onto the apple chunks and stir. Chop the onions, including some of the greens, and parsley and add to the bowl. When potatoes are cool, cut them into bite-size pieces and add. Rinse lentils in cool water then combine with other ingredients, plus salt and pepper to taste. Top with your favorite vinaigrette.

It’s easy to make your own vinaigrette. Just remember it’s three parts oil to one part vinegar. I used red wine vinegar and that worked well with this salad.
Jim rated it a winner when I sent it with him and his co-worker for lunch. If it helps two hungry men get through a hard-working day, then it has something going for it!

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