Warm Salad of Lentils and Potatoes with a Mustard Vinaigrette Dressing
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Ingredients:
2 medium potatoes, baked and cut up
OR 16 baby potatoes, boiled and cut up
¼ to ½ cup of red onion, diced
OR 3 to 4 scallions, chopped
Salt to taste
Mustard Vinaigrette Dressing:
¼ cup red wine vinegar
2 Tablespoons mustard - Dijon or brown mustard
¼ cup olive oil
Mix well and set aside
Directions:
This salad came about as I was cleaning out the fridge and had to match things together to get lunch ready.
- Prepare lentils a few days before you make this salad by sprouting ¾ cup of dry lentils for 2 to 3 days. You should end up with about 1 ½ cups of sprouted lentils.
- To warm the sprouted lentils, put them into a bowl of warm water around the temperature it would be from the tap. Not boiling, but warm to the touch. Let them sit for a few minutes, not longer than 5 minutes. Drain out the water.
- Then mix the warm lentils with the other ingredients.
- Combine with the Mustard Vinaigrette. Salt to taste.
- Chill until ready to serve.
Serve with sprouted greens.
Enjoy!