A friend recently brought this to a potluck and I had to get the recipe. This yummy salad disappeared in no time, and left me wanting more! It is light, healthy and nutritious but is packed full of flavour! She mentioned that the original recipe used chopped fennel but that she couldn't find at the time and improvised. I left it overnight to marinate and it was great for lunch the next day.
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Tuscan Lentil Salad
2 - 19 oz can lentils, rinsed and drained
1 cup water- packed artichoke hearts, drained and quartered
16 sun-dried tomatoes packed in oil, drained and finely chopped
1 cup black olives (sliced or whole)
1 cup fresh parsley, chopped
Dressing:
1/3 cup lemon or lime juice
1/4 cup extra virgin olive oil
1 Tbsp minced garlic
1 tsp dijon mustard
2 tsp dried oregano
salt and pepper to taste
The flavour improves as the salad marinates. Can be refrigerated for up to three days.
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