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Warm Balsamic Lentil Salad

July 25, 2016



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
Preparation

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.


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Customize grilled chicken, shrimp, steak or salmon with Marzetti® Caesar Dressing.

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