Lentil & Green Bean Salad
- 1/4 Cup olive oil or light salad oil - 2 tablespoons red wine vinegar - ½ teaspoon whole grain Dijon mustard - ½ teaspoon dried marjoram - ¼ teaspoon dried
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Cooking tools:
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- Measuring spoon
- Measuring cup
- Skillet
- Chef's knife
- Cutting board
- Pot
- Slotted spoon
- Colander
- Mixing bowl
- Stove
- Spoon
- Serving bowl
Ingredients
- 1/4 Cup olive oil or light salad oil
- 2 tablespoons red wine vinegar
- ½ teaspoon whole grain Dijon mustard
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- ¼ -1/2 teaspoon fine salt
- Freshly ground pepper
- 2 teaspoons olive oil
- ½ cup walnuts, toasted
- 1 large red or white onion, cut in half and sliced very thin
- 2 cups (½ pound French green beans
- 1½ cups of French green or Umbrian lentils
- ¼ to ½ cup chopped parsley (optional)
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