Joy - lentil and potato salad

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<mx2 source= " MasterCook 6.0 " date= " December 03, 2000 " >

<Summ>

<Nam>

Lentil and Red Potato Salad with Warm Sherry Vinaigrette

</Nam></Summ>

<RcpE name= " Lentil and Red Potato Salad with Warm Sherry Vinaigrette "

author= " Rombauer & apos;s New Joy of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Lentil and Red Potato Salad with Warm Sherry Vinaigrette

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces small red potatoes -- halved

if larger than 1 inch in diameter

1/2 cup thinly sliced scallions

1/2 cup chopped fresh parsley

4 1/2 cups warm cooked lentils (green or brown)

(lentils triple when cooked)

WARM SHERRY VINAIGRETTE:

1/4 cup extra-virgin olive oil

3 tablespoons sherry vinegar

1 clove garlic -- very finely minced

1/2 teaspoon salt

1/8 teaspoon ground black pepper

 

Cook potatoes in boiling water until tender, about 15 minutes. Drain and cut

into small cubes when cool enough to handle.

 

Combine scallionsand parsley in a large bowl. Add the potato cubes along with

lentils.

 

In a small saucepand, whisk together oil, vinegar, garlic, salt, and black

pepper. Heat, stirring, until warm.

 

Pour dressing over the lentil mixture and serve.

 

Source:

" All About Vegetarian Cooking: Salads (p.39) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 454 Calories; 15g Fat (27.8% calories

from fat); 22g Protein; 62g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol;

282mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Make this close to serving time so that it can be consumed while still

warm. It goes well with grilled or broiled sausages and braised escarole or

other greens.

 

Nutr. Assoc. : 0 0 0 0 2824 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " small red potatoes " unit= " ounces " qty= " 12 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " if larger than 1 inch in diameter " code= " T " ></IngR>

<IngR name= " thinly sliced scallions " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " chopped fresh parsley " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " warm cooked lentils (green or brown) " unit= " cups " qty= " 4 1/2 " >

<INtI>

2824

</INtI>

</IngR>

<IngR name= " (lentils triple when cooked) " code= " T " ></IngR>

<IngR name= " WARM SHERRY VINAIGRETTE: " code= " S " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " sherry vinegar " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

very finely minced

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " ground black pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<DirS>

<DirT>

Cook potatoes in boiling water until tender, about 15 minutes. Drain and cut

into small cubes when cool enough to handle.

</DirT>

<DirT>

Combine scallionsand parsley in a large bowl. Add the potato cubes along with

lentils.

</DirT>

<DirT>

In a small saucepand, whisk together oil, vinegar, garlic, salt, and black

pepper. Heat, stirring, until warm.

</DirT>

<DirT>

Pour dressing over the lentil mixture and serve.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.39)

</Srce>

<Note>

Make this close to serving time so that it can be consumed while still warm. It

goes well with grilled or broiled sausages and braised escarole or other greens.

</Note>

</RcpE></mx2>