Lentil Artichoke Salad

Lentil Artichoke Salad
Serves 8
  1. 4 cups cooked lentils
  2. 4 green onions, sliced
  3. 1 red and 1 yellow bell peppers, fine dice
  4. 2 stalks celery, fine dice
  5. 1-6 ounce jar marinated artichoke hearts, drained and chopped
  6. 3/4 cup shredded asiago cheese
  7. 1/2 cup olive oil
  8. 1/2 cup red wine vinegar
  9. 2 teaspoon Dijon mustard
  10. 1 teaspoon dried oregano
  11. 1 teaspoon salt and ½ teaspoon freshly ground pepper
  1. In a large bowl, mix together lentils, onions, bell pepper, celery and artichokes. Mix in cheese. Whisk together oil, vinegar, mustard, oregano, salt and pepper. Add to lentil mixture and toss to coat. Serve immediately or cover and refrigerate for up to one day.
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