Recipe from The Talleygram, May 17, 2006

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