Many thanks to whoever brought this salad to an employee potluck sometime in the early 1990’s. I have brought it to numerous potlucks since then and it has always been a hit. The marinade is so flavorful that I have used it for other salad combinations as well. Try the marinade with a combination of whole grain, cooked beans or lentils, and chopped vegetables. Experiment to find which combinations please your palate.
1 lb. (2 ½ cups) lentils
6 cups water
For Marinade:
½ c olive oil
3 T lemon juice
1/3 c cider vinegar
1 medium clove garlic, crushed
1/8 tsp black pepper
½ - 1 tsp salt
¼ - ½ tsp cayenne
1 tsp ground cumin
½ tsp thyme
1/8 tsp dry mustard
6 oz can olives, drained and sliced
To complete salad, add chopped vegetables:
½ green pepper
½ red bell pepper
2 medium tomatoes
½ cucumber
green onion (optional)
Gently boil lentils, 12-15 minutes. Drain well. Mix marinade. Pour marinade over lentils. Cool or refrigerate. Stir in chopped vegetables. Allow flavors to blend in refrigerator for an hour or two.
