Page 21 - #MyMustard Recipe Book
P. 21

2 cups (500 mL) cooked green lentils
2 cups (500 mL) cherry tomatoes, halved
2 cups (500 mL) cooked, diced beets (about
2 medium)
1 4-oz (130 g) container baby bocconcini
cheese, drained and rinsed
2 cup (125 mL) shredded basil leaves 4 cup (60 mL) chopped parsley
2 Tbsp (30 mL) finely chopped chives 2 tsp (10 mL) mustard seeds
4 Tbsp (60 mL) canola oil
2 Tbsp (30 mL) balsamic vinegar 2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) maple syrup
2 tsp (2 mL) salt
4 tsp (1 mL) pepper
1. Combine all of the salad ingredients in a large bowl.
2. Gently toss together.
3. Combine the dressing ingredients in a dressing shaker or
jam jar and shake well to combine.
4. Pour the dressing over the salad and stir to combine. 5. Season to taste with salt and pepper.
Serves 8 (1⁄2 cup (125 mL) serving size)
Can use all canola oil, olive oil or camelina oil in the dressing.
Beets can be either boiled or roasted, then cooled and diced.
Can use cooked beluga lentils or du puy lentils instead of the green lentils.
Can add leftover grilled corn to the salad for a smoky twist.
Can also use large bocconcini instead of the baby. Just cut into small pieces.
tip! Cooking lentils: Cook on a stovetop, using 3 cups (750 mL) of liquid (water, stock, etc) to 1 cup (250 mL) of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes.
Teresa Valvano @TValvano
@SKmustard We love mustard! I use #MyMustard on everything—as a condiment, in marinades, etc. #NationalMustardDay is everyday for my family!
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