Lentil Salad and Bulgur Romaine Salad/Home Show Cooking Demo

Lentil Salad

serves 4-6

1       pound lentil

3      celery stalks, diced

4      scallion, chopped

1      punch Italian parsley, chopped

1      red bell pepper, diced

1      yellow bell pepper, diced

1      teaspoons oregano

1/4 cup lemon juice

6     tablespoons olives oil

zest of one lemon

salt to taste

1/4   cup crumbled feta cheese, optional

-Place all the vegetables in salad bowl.

-Place the lentil in a pot with 8 cups of water.  Bring to a boil, turn the heat down and cook until the lentils are done but not soft.  Drain the water and add the lentils to the vegetables.  Drizzle with the olive oil and toss well.

-Add the oregano, the lemon zest, the lemon juice and the salt.  Toss well.

-Spoon into serving platter, sprinkle with the feta cheese and serve.

Bulgur and Garbanzo Beans Salad

serves 4-6

1/2     cups coarse bulgur

1         cup cooked garbanzo beans

10      leaves Romaine lettuce, chopped

1         punch Italian parsley, chopped

2         medium tomatoes, diced

1         medium sweet tomato, thinly slices

1        small cucumber, diced

6       tablespoons olive oil

1/4   cups lemon juice

salt to taste

-Soak the bulgur in water for 30 minutes.  Drain excess water and place the bulgur in a salad bowl.

-Add the garbanzo beans and the vegetables and toss gently.

-Add the olive oil, lemon juice and salt.  Toss well and serve.

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