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Layered Lentil and Vegetable Salad

salads, vegetables

1 cup green or brown lentils
1 pound yellow beans; trimmed and cut in half
1 bunch arugula; trimmed
1/2 red onion; diced
1 sweet red pepper; diced
1 can (14 oz) artichoke hearts; drained and quartered
----VINAIGRETTE----
1/3 cup olive oil
1/4 cup white wine vinegar
2 tbsp chopped fresh mint
1 teaspoon mild curry paste
1/2 teaspoon (each) salt and pepper

In large pot of boiling salted water, cook lentils for 30 minutes or until tender. Drain and chill under cold water; drain. Spoon lentils into large deep bowl or wide jar. Meanwhile, in separate pot of boiling salted water, cover and cook beans for 4 to 7 minutes or until tender-crisp. Drain and chill under cold water. Tear arugula into bite-size pieces. Top lentils with layer each of onion, red pepper, yellow beans and arugula. Top with artichokes. VINAIGRETTE: In bowl, whisk together oil, vinegar, mint, curry paste, salt and pepper. (Make-ahead: Cover and refrigerate salad and vinaigrette separately for up to 12 hours.) To serve, drizzle over salad and toss to coat.

Contributor: Canadian Living Magazine, July, 2001

Yield: 8 servings

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