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Lentil- Artichoke-Tomato Salad


Sigrid made it up!

Sigrid says:"My concoction! Very easy!" It was popular at our summer potluck.


470 ml 2 c lentils, small brown
44 ml3 T olive oil
44 ml3 T rice vinegar
5 ml1 tsp salt

two 8 oz jars marinated artichoke hearts, drained
one 14 oz container salsa, medium hot (I used organic Emerald Valley)
1-2 stalks celery, finely diced
120 ml1/2 c capers, drained

2-3 c arugula (or other desired greens)
2 large tomatoes, sliced or in wedges


Cook the lentils till just done. Drain. Mix in the olive oil, vinegar and salt. When cooled a bit, place in refrigerator.
(Best to do this step night before or early in the morning!)

Fold artichokes, salsa, celery and capers together and place in refrigerator.

When both mixtures are cold, fold them together.

Before serving, add salt or pepper, if desired.

Spread greens over a large serving plate. Distribute the lentil mix on top. Decorate with tomatoes!


Major Ingredients: