Monday, October 22, 2012

Lentil Salad with Sun Dried Tomatoes, Feta, Pecans and Avocado

Lentil Salad with Sun Dried Tomatoes, Feta, Pecans and Avocado Recipe

Lentils were foreign to me until I found this savory, sweet and tangy salad recipe. This dish is packed with protein and serves as a satisfying lunch. I like to pick up Melissa's pre-cooked lentils {in the refrigerated section of your produce department} to save time.

Lentil Salad with Sun Dried Tomatoes, Feta, Pecans and Avocado

2 c French Lentils, rinsed (*)
1/2 c oil-packed sun dried tomatoes, drained and coarsely chopped (reserve 1 T of the oil)
3/4 c feta cheese
1/4 c pecans, toasted and coarsely chopped
1 avocado, cut into large, bite size cubes
and for the dressing:
2 T olive oil (+1T of reserved oil from the tomatoes)
4 T balsamic vinegar
1/2 t salt
1/4 t cumin
fresh ground pepper

Prepare lentils per package instructions.  Drain and cool.

While the lentils are simmering, whisk together the dressing ingredients in a small bowl and set aside.

To assemble, scoop the lentils into a large bowl and fold in dressing, sun dried tomatoes, cheese and pecans.  Gently mix in the avocado.  Adjust seasoning if necessary.

Serves 6-8 as a side dish.

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Source:  House Beautiful


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