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Lentil & Fruit Salad
Source of inspiration: Moosewood Restaurant Daily Special by the Moosewood Collective,an outstanding source of vegetarian recipes for soups and salads. Their recipe calls for tarragon in the dressing. I substituted dried chile pepper flakes. The fresh fruit could be substituted with dried fruit and nuts, as Debra Madson does in a similar recipe. I used broiled salmon in the salad to make a complete meal. 1 cp raw brown rice 1 cp dried brown lentils 1 cube chicken boullion and water for each 2 garlic cloves, minced or pressed 1 green pippin or other sour apple 2 T lemon or orange juice 1 cp seedless grapes 1 large bell pepper, any color 1 celery stalk 1. Bring to boil 1 chicken boullion cube in 2 cups water. Add washed rice and simmer for about 45 minutes. 2. Cook lentils and 1 chicken boullion cube in 3-4 cps water. 3. Make dressing while they are cooking. for the dressing: 1/2 cp olive oil 1/3 cp balsamic vinegar (calls for white but I used dark) 4 t Dijon mustard 4 garlic cloves, minced or pressed 1 t dried chile pepper flakes, or to taste pinch of salt freshly ground pepper Whip dressing and drizzle over all combined ingredients.