Lentil and Cucumber Salad
This recipe makes 4 servings Portion size: 4 For an extra Mediterranean touch, add 2 tbsp (25 mL) drained rinsed capers or ½ cup (125 mL) sliced stuffed green olives to this mixture.
Ingredients
- 1 can (19 oz/540 mL) lentils, drained and rinsed
- 2 green onions, thinly sliced
- ¼ cup (60 mL) minced fresh parsley
- 1 cup (250 mL) diced English cucumbers
- Dressing:
- 2 tbsp (30 mL) vegetable oil
- 2 tbsp (30 mL) red wine vinegar
- ½ tsp (2 mL) granulated sugar
- ½ tsp (2 mL) dry mustard
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- ¼ tsp (1 mL) ground cumin
- ¼ tsp (1 mL) ground coriander
Instructions
- Dressing: In large bowl, whisk together oil, vinegar, sugar, mustard, salt, pepper, cumin and coriander.
- Add lentils, green onions and parsley. Toss to coat. (Make-ahead: Cover; refrigerate for up to 24 hours.) Add cucumber; toss.
- Source : Canadian Living Magazine: June 2005