INGREDIENTS
- 1/2 cup Marzetti® Balsamic Vinaigrette
- 1 cup Lentils
- 3/4 cup Chicken stock
- 1 cup Carrots, shredded
- 1 cup Parsnips, diced 1/2" pieces
- 1/4 cup Scallions, chopped
- 1/4 cup Parsely, chopped
- 4 cups Mixed greens
- Salt & pepper, to taste
Place lentils in a pan, cover with water and bring to a boil. Reduce heat and simmer until lentils are tender, about 25 minutes. (Cooking times will vary depending upon the variety of lentil; refer to package directions.) Drain lentils and keep warm.
While lentils are cooking, heat chicken stock in a small saucepan and add carrots and parsnips and simmer for 5 minutes. Add scallions to vegetables and cook another 3 to 5 minutes or until parsnips are tender. Add vegetables to lentils and season with salt, pepper and parsley. Add 1/4 cup Marzetti® Balsamic Vinaigrette to lentil mixture.
In another bowl, toss salad greens with the remaining 1/4 cup dressing and arrange greens on plates. Place a generous spoonful of lentils on top of greens and serve. Drizzle with additional dressing if desired.
