Friday, September 6, 2013
Lentil Salad with Delicious Honey Yogurt Basil Dressing
The dressing in this salad is, as the title proclaims, delicious and could be used for a variety of salads, especially a simple lettuce salad or even in a potato salad in place of mayonnaise. It is from the July/August issue of Vegetarian Times. I used it on this lovely lentil salad with cucumbers, red onions and celery. The salad weeps a bit, so be sure to stir it well before serving.
For the salad:
2 cups cooked lentils
1 cup chopped cucumbers
2-3 stalks celery, chopped
1/2 cup finely diced red onion
Toss in a large bowl.
For the dressing:
1/2 cup nonfat Greek yogurt
2 tablespoons honey
2 teaspoons red wine vinegar (the original recipe calls for rice vinegar)
1 cup loosely packed fresh basil leaves
Whirl the dressing ingredients in a small food processor until thoroughly blended and creamy. (If you don't have a small food processor, then finely chop the basil and place all of the ingredients in a jar with a lid. Vigorously shake until well blended!)
Pour the dressing over the salad, and add salt and pepper to taste. Refrigerate the salad for a few hours to chill. Stir well before serving and check again for seasoning--add a bit more salt and pepper if needed. Just before serving, you could also add a handful of sunflower seeds or toasted and chopped walnuts or almonds.
Serves four generously if this is a main dish and easily 6 as a side dish.