Inspired by Spanish cooking, this salad adds some Saskatchewan flair with the addition of lentils. This salad should be made right before serving.
Serves 6
2 lbs assorted fresh tomatoes
1/2 cup cooked black lentils (or whatever variety you have on hand)
2 tbsp toasted whole almonds, chopped
1 tbsp chopped fresh parsley, for garnish
Dressing
1/3 cup olive oil
2 tbsp toasted almonds
1/2 cup sherry or red wine vinegar
1/2 cup water
1 tsp Dijon mustard
1 small clove garlic
4 basil leaves
salt and pepper, to taste
Slice, cut and/or halve tomatoes and lay on a platter.
Place all dressing ingredients on a blender cup. Puree. Pour over salad (you won’t use the entire amount).
Garnish with the cooked lentils, toasted chopped almonds and parsley.
Serve immediately.
