from the kitchen of Ingrid Carlton, This upscale salad features unexpected lentils and bulgur, two excellent sources of protein, and makes a tasty light supper.
1 1/2 c water
3/4 c bulgur wheat
1/4 tsp salt
3/4 c dry lentils
2 c water
2 medium tomatoes cut into thin wedges
1 small cucumber quartered lengthwise and sliced
1/2 c chopped red or white onion
1/2 c celery diced
1/2 green pepper chopped
1 (2.25-oz) can be sliced pitted ripe olives drained
1/2 tsp salt
1/2 tsp black pepper
1/2 c crumbled feta or blue cheese
GREEK STYLE VINAIGRETTE
1/3 c olive oil
1 1/2 tbs red wine vinegar
2 tsp sugar
1 tbs lemon juice
1 tsp Dijon-style mustard
1/2 tsp dried oregano crushed
In a medium saucepan, bring 1½ cups water to a boil; remove from heat. Stir in bulgur and salt. Cover; let stand for 30 minutes. Drain thoroughly, pressing bulgur to remove excess water.
Meanwhile, rinse lentils. In another medium saucepan, combine 2 cups water and lentils. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or till tender; drain. Rinse with cold water; drain again.
In a large mixing bowl, combine cooked bulgur, cooked lentils, tomato, cucumber, onion, celery, green pepper, olives, salt, and pepper. Toss mixture with Greek-style vinaigrette. Cover and chill at least 4 hours or overnight. Before serving, stir in feta or blue cheese.
In a screw-top jar combine oil, vinegar, sugar, lemon juice, mustard, and oregano. Cover and shake well. Shake before using. Can be kept in the refrigerator for up to two weeks.