Thursday, June 26, 2008

Lentil Salad with Spinach, Salami and Green Olives

1 cup lentils
1 bay leaf
1/2 tbl Dijon mustard
2 tbl red wine vinegar
1/4 c. olive oil
1/4 tsp. garlic salt
1/4 tsp. black pepper
3 oz fresh spinach
2 tbl. chopped red onion
2 oz. thinly sliced salami, cut in 1/4" strips
1/4 c. pitted green olives, roughly chopped
4 large basil leaves, thinly sliced

Put lentils and bay leaf in medium saucepan and cover with water. Bring to a boil, cook over medium low heat until lentils are tender, about 25 minutes. Drain well and discard bay leaf.

In medium bowl, whisk mustard, vinegar, oil, garlic salt and pepper. Put lentils, spinach and onion in the bowl and stir until spinach wilts. Let stand 10 minutes. Just before serving, stir in salami, olives, and basil.

Serves 3-4

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