Lentil Salad With Italian Sausage and Mustard Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A hearty, filling lunch salad. Ingredients:
1 1/2 cups green lentils or 1 1/2 cups brown lentils, rinsed and picked over |
3/4 lb italian turkey sausage link, casings removed |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
1/2 cup chopped celery |
1 cup sliced green onion |
1/2 cup chopped italian parsley |
1/2 cup extra virgin olive oil |
3 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
2 garlic cloves, crushed through a press |
1/2 teaspoon salt |
fresh ground black pepper |
red leaf lettuce |
4 ripe plum tomatoes, cored and cut into wedges |
2 hard-boiled eggs, peeled and halved |
8 radishes |
Directions:
1. Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
2. Crumble the sausage into a large nonstick skillet.
3. Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
4. In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
5. To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
6. Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.
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