Mediterranean Lentil Salad

Mediterranean Lentil Salad

Mediterranean Lentil Salad

12 to 15 Servings
3/4 cup + 1 tablespoon
Olive oil, divided
1 cup
Carrots, small dice
1 cup
Celery, small dice
1/2 cup
Red onion, finely chopped
4, 14.28 ounce cans
1 cup
Beets, precooked and peeled, small dice
To taste
Kosher salt, divided
To taste
Black pepper, divided
2 tablespoons
Fresh orange juice
2 tablespoons
Fresh lemon juice
2 tablespoons
Fresh grapefruit juice
2 cloves
Fresh garlic, minced
1 tablespoon
Italian parsley, chopped
2 tablespoons
Walnuts, chopped (garnish)
1 ounce
Parmesan cheese, grated (garnish)

For the Salad: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add carrots, celery and onions, and sauté until slightly tender; about 3 to 5 minutes. Set aside to cool. Once cool, in a large bowl, mix together Carmelina Brands Italian Lentils, sautéed vegetables and beets. Salt and pepper to taste.

For the Dressing: In a small bowl, mix together fresh citrus juices, garlic and parsley. In a steady stream, whisk in 3/4 cup olive oil. Season dressing to taste with salt and pepper. Pour the finished dressing over the lentil salad and toss well to coat. Garnish salad with walnuts and Parmesan cheese. Refrigerate for 30 minutes prior to serving. Plate and enjoy!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc.™