Green Lentil Salad - alive magazine

Name: Green Lentil Salad - alive magazine
Ingredients: 1/4 cup (60 mL) finely chopped parsley; 1 garlic clove, grated; 1 shallot, minced; 1 Tbsp (15 mL) sherry vinegar; 2 Tbsp (30 mL) grapeseed oil; 2 cups (500 mL) cooked green lentils; 2 cups (500 mL) sorrel or baby spinach leaves; 2 medium carrots, shredded; 2 medium celery stalks, sliced thinly; 1 red bell pepper, diced

www.alive.com

I like to use lentilles du Puy (French green lentils), but any green lentils will do.

View full recipe on www.alive.com

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.alive.com.

Share this recipe:

Cooking tools: