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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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For an eye-catching presentation, arrange the tomatoes, cheese, spinach, lentils, and prosciutto in rows on a large square or rectangular serving platter. Serve it with hearty Italian bread. Ingredients:
2/3 cup dried brown lentils |
1 1/3 cups water |
5 plum tomatoes, chopped (about 1-3/4 cups) |
3/4 cup finely shredded parmesan cheese (3 ounces) |
3/4 cup finely shredded asiago cheese (3 ounces) |
2 cups baby fresh spinach leaves or 2 cups torn fresh spinach |
1/2 lb thinly sliced prosciutto (about 12 slices) or 1/2 lb ham (about 12 slices) |
1/3 cup vinegar |
1/3 cup olive oil |
2 tablespoons lemon juice |
1 tablespoon dijon-style mustard |
2 teaspoons snipped fresh rosemary |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Rinse lentils; place in a small saucepan with the water.
2. Bring to boiling; reduce heat.
3. Cover and simmer for 20 to 25 minutes or just until tender.
4. Drain and chill for 1 to 2 hours or until thoroughly chilled.
5. Arrange the tomatoes, cheeses, spinach, cooked lentils, and prosciutto or ham on a large serving platter or in a serving dish.
6. For dressing, in a screw-top jar combine vinegar, olive oil, lemon juice, mustard, rosemary, salt, and pepper.
7. Cover and shake well.
8. Drizzle over salad.
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