Mediterranean Salad

I made this salad for the first time today, making it up as I went along. A friend told me about making a dressing with oil, garlic, Parmesan cheese, lemon juice, salt and pepper. We love garlic so I used over half of a bulb in my dressing, but feel free to adjust how many cloves you used based on your preference. By rinsing the cooked lentils with cold water, it’s easy to prepare this salad a half hour before serving. If you would prefer it to be really cold you could make it several hours ahead and chill before serving. Not only is it healthy (although not low fat), it was delicious.

Menus4Moms: Mediterranean Lentil Salad

 


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