Dugout Club Lentil Salad

By á-174942

Ingredients

• 1/3 cup sherry vinegar
• 2 teaspoons sugar
• 1 teaspoon minced shallots
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 8 ounces French green lentils (Le Puy)
• 2 medium tomatoes
• 1/4 pound diced bacon - (5 strips)
• 1 cup coarsely-chopped toasted walnuts
• 1/2 cup chopped green onions

Preparation

Step 1

To make the dressing, combine the vinegar, sugar and shallots in a bowl. Slowly beat in the olive oil. Season with salt and pepper to taste. (Makes 3/4 cup)

Cook the lentils in boiling salted water until tender but not mushy, about 25 to 30 minutes. Drain and set aside.

Place the tomatoes in boiling water for 30 seconds, remove and plunge them into an ice bath for a few minutes. Peel, seed and chop to yield 1 cup.

Heat a medium skillet and add the bacon. Cook until the fat has rendered and the bacon is crisp, about 10 minutes.

In a large bowl, combine the lentils, tomatoes, bacon and walnuts. Add 1/2 to 3/4 cup sherry vinaigrette and stir to combine. Sprinkle with green onions.

This recipe yields 10 servings.

Each serving: 287 calories; 9 grams protein; 19 grams carbohydrates; 5 grams fiber; 21 grams fat; 3 grams saturated fat; 3 mg. cholesterol; 188 mg. sodium.