Fresh Layered Lentil Salad

By krystallondon

Various colours and crunchy textures make this a great refrigerator salad for the summer. Try the dressing on potato or pasta salads for a new all-purpose dressing. Use containers with lids to pack the salad and dressing and just shake them together on site for a perfectly dressed salad.

Ingredients

• 2 large carrots, peeled
• and chopped
• 2 stalks celery, chopped
• 1 ⁄2 English cucumber, chopped
• 1 can (540 mL) lentils, drained
• and rinsed
• 2 tomatoes, chopped
• 1 ⁄4 cup (50 mL) chopped fresh
• Italian parsley
• 1 ⁄4 cup (50 mL) chopped basil
• Garlic Pesto Dressing
• 1 ⁄4 cup (50 mL) extra virgin
• olive oil
• 3 tbsp (45 mL) white wine
• or apple cider vinegar
• 2 tbsp (25 mL) basil or sun-dried
• tomato pesto
• 2 cloves garlic, minced
• Salt and pepper to taste

Preparation

Step 1

1. In a 6-cup (1.5-L) bowl, layer carrots, celery, cucumber, lentils and tomatoes. Sprinkle with parsley and basil. Cover and refrigerate for up to 24 hours.

2. For garlic pesto dressing, in a small bowl, whisk together oil, vinegar, pesto, garlic, salt and pepper to taste. Cover and refrigerate until ready to serve.

3. Drizzle dressing over salad and toss to coat.