Tangy Fresh Mediterranean Lentil Salad with Pomegranate Balsamic & L'arte EVOO
INGREDIENTS:
PREPARATION:
1. In a medium bowl, combine the cooked lentils, chopped vegetables and dill.
2. In a small mason jar, combine the ingredients for the dressing (olive oil, balsamic, dijon mustard and tarragon). Close the jar and shake until the dressing has emulsified.
3. Pour the dressing over the salad and toss gently. Season with salt and pepper to taste. Add goat cheese if desired.
- 1 can of lentils, rinsed
- 1/2 cup of cucumber, chopped
- 1/4 cup fresh dill, chopped
- 1/2 bell pepper, chopped
- 2 tablespoons red onions, chopped
- 1 tablespoon L'arte EVOO
- 2 tablespoons L'arte Pomegranate White Balsamic
- 1 teaspoon dijon mustard
- 1 teaspoon dry taragon
- salt and pepper to taste
- Optional - goat cheese
PREPARATION:
1. In a medium bowl, combine the cooked lentils, chopped vegetables and dill.
2. In a small mason jar, combine the ingredients for the dressing (olive oil, balsamic, dijon mustard and tarragon). Close the jar and shake until the dressing has emulsified.
3. Pour the dressing over the salad and toss gently. Season with salt and pepper to taste. Add goat cheese if desired.
