Broccoli & Lentil Salad
This salad tastes good warm or cold, but only dress the lentils when you’re ready to eat. If dressed ahead of time, the lentils will absorb the dressing and make the salad less flavorful.
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.cspi.org.
Ingredients
- 1 Tbs. + 2 Tbs. extra-virgin olive oil
- 3 cups broccoli florets, halved
- 1 hard-boiled egg
- 1½ Tbs. whole-grain mustard
- 1 Tbs. red wine vinegar
- 1 tsp. Worcestershire sauce
- ¼ tsp. kosher salt
- freshly ground black pepper, to taste
- 2 cups cooked salad lentils (black or French)
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