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From: lat@stcvax.UUCP (Larry Tepper)
Newsgroups: net.cooks
Subject: Re: summer salad recipes wanted
Message-ID: <288@stcvax.UUCP>
Date: Fri, 29-Jun-84 14:28:19 EDT
Article-I.D.: stcvax.288
Posted: Fri Jun 29 14:28:19 1984
Date-Received: Fri, 13-Jul-84 03:53:50 EDT
References: <636@pyuxqq.UUCP>
Organization: Storage Technology Corp.  Louisville, CO
Lines: 33


			Deviled Lentil Salad

1 c. uncooked lentils			4 c. water
2 c. sliced fresh mushrooms		1/3 c. chopped green onion
1/4 c. chopped parsley			1 small bell pepper, chunked
1 small tomato, chopped			1 clove garlic, minced

2 tsp tamari				2 tbs salad oil
2 tbs olive oil				3 tbs red wine vinegar
1 tbs Dijon-style mustard		1/2 tsp oregano leaves, crumbled
1 tsp Worcestershire sauce		3 drops hot pepper sauce

Crisp salad greens if desired

In a screw-top jar combine tamari, salad oil, olive oil, vinegar,
mustard, oregano, Worcestershire sauce and hot pepper sauce.
Cover jar and shake well to mix dressing.  Set aside.

Combine lentils and water, bring to a boil and then simmer uncovered
until lentils are tender, at least 10 minutes.  Test lentils by
tasting them; ideally they will be very slightly chewy (al dente)
with the hulls unsplit.  Drain.  In a large bowl add lentils with
mushrooms, green onion, parsley, bell pepper, tomato and garlic.
Pour dressing over the ingredients and mix.  Mixing the ingredients
more than necessary tends to mash the lentils, giving the salad a
less appealing texture and look.

Chill in refrigerator for three or more hours, stirring once or twice.
Serve plain or spoon over crisp salad greens.  Makes four servings.
-- 
{ihnp4 hao philabs sdcrdcf ucbvax!nbires}!stcvax!lat	Larry Tepper
Storage Technology, MD-3T, Louisville, CO 80028		303-673-5435