Lentil Veggie Salad

July 24, 2013
1 lb uncooked lentils (any color will do)
Roasted red peppers, chopped
Spinach or chard, sliced into thin ribbons
Sweet onion, diced (sauted ahead if desired)
Diced raw veggies:  jicama, carrots, zucchini, celery, snap peas
Cherry tomatoes
Diced avocado
½ bunch cilantro, chopped
Salt and pepper to taste

Mustard Dressing:
3 T dijon
3 T white wine vinegar or white balsamic vinegar
¼ C olive oil

To prepare the lentils, place in hot, salted water and cook for about 10 minutes.  They should be al dente, not mushy.  Drain and run cold water over the lentils to stop the cooking. Drain well.  Place in bowl and add the remaining ingredients.  Toss with the dressing, adjust seasoning to taste.
 

This recipe is brought to you by your kitchen friends at the Latigo Guest Ranch.

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