Marinated Rainbow Salad

Name: Marinated Rainbow Salad
Ingredients: ½ cup (125 mL) extra virgin olive oil; ¼ cup (60 mL) red wine vinegar; 2 tsp (10 mL) Dijon mustard; 1 tsp (5 mL) dried oregano; 2 cups (500 mL) grape tomatoes, quartered; 1 cup (250 mL) carrots, diced; 1 cup (250 mL) yellow bell pepper, rough chop; 1 cup (250 mL) cucumber, diced; 1 cup (250 mL) cauliflower florets; 1 quart (1 L) whole red lentils, cooked and drained; ¼ cup (60 mL) fresh dill, minced; 2 Tbsp (30 mL) flat leaf parsley, minced

www.lentils.org

Lentils, tomatoes, carrots, bell peppers, cucumber, cauliflower, dill, and parsley with a red wine vinaigrette.

Keywords

whole red
vegan
vegetarian
foodservice
english
fall
summer

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

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