Monday, July 15, 2013

Lentil and Tomato Salad with Mint


2 servings
Preparation 15 minutes
220 calories per serving

2 tomatoes, Roma type, deseeded and diced
1 stalk celery, chopped
1/2 shallots, finely chopped
1 tbsp fresh mint, finely chopped
1-1/2 tbsp Classic Vinaigrette
1 cup lentils (canned), rinsed and drained
salt and ground pepper to taste

Dice the tomatoes, discarding the seeds (I left them in), then put them in a salad bowl.  Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl.  Pour the Classic Vinaigrette over the salad (I used Italian dressing).

Rinse and drain the lentils, then add them to the salad.  Toss well, adjusting the seasoning then serve.

No comments:

Post a Comment