Orange Lentils with Dill Salad
Yield: 6-8 Servings Difficulty: Easy
Chef's Notes: From Talley's salad selection! This is a very light salad in Mediterranean style!
Chef Jyoti
Ingredients:
5 cups Green Lentils, cooked but still firm
2 cups Currants or regular Black Raisins
1 cup Red Onions, diced
1/4 cup Fresh Dill, chopped or 2 tbsp Dried Dill
1/4 cup Scallions, sliced
1/2 cup Parsley, chopped
1 cup Carrots, shredded
1/2 cup Spectrum Olive Oil
1 cup Cascadian Farm Concentrated Orange Juice
1/2 cup Santa Cruz Lemon Juice
1/2 cup Marukan Rice Vinegar
Lima Sea Salt to taste
Frontier Black Pepper to taste
Directions:
Combine ingredients in a big bowl. Adjust seasonings.
Original Talley's recipe by Chef Jyoti Friedland
Copyright © 2006 Talley's Green Grocery