Dugout Club Lentil Salad

Recipe Ingredients

1/3 cup	78ml	Sherry vinegar
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Minced shallots
1/2 cup	118ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
8 oz	227g	French green lentils (Le Puy)
2 oz	56g	Tomatoes (medium)
1/4 lb	113g / 4oz	Diced bacon - (5 strips)
1 cup	146g / 5.1oz	Coarsely-chopped toasted walnuts
1/2 cup	31g / 1.1oz	Chopped green onions

Recipe Instructions

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.

Source:
The Los Angeles Times, 06-16-2004

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