Wednesday, February 10, 2016
garbanzo bean and lentil salad
I am super excited to have this recipe. This is one fancy shmancy salad. The flavors are rich yet it's still light and perfect in every way. My friend Therese made it and shared the recipe with me. Definitely a salad to make for a special meal.
garbanzo bean and lentil salad (my friend Therese)
1 cup French green lentils
1 can garbanzo beans
1/2 red onion, sliced into thin rings
1 red pepper, diced
1 cucumber, diced
6 sun-dried tomatoes, chopped
1/2 cup basil, cut into thin strips
sun-dried tomato vinaigrette dressing
Cook lentils in salted water. Combine all ingredients, except basil, and toss with dressing. Gently fold basil into salad.
sun-dried tomato and vinaigrette dressing
12 sun-dried tomatoes (or less, to taste)
1 clove garlic
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded Parmesan cheese
1/4 cup olive oil
Puree all ingredients, except olive oil, in a blender or food processor. Slowly add oil while continuing to blend. Add salt as needed.