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Carrot And Lentil Salad With Mimosa Dressing

salads

1 can (14 oz) lentils; drained and rinsed
2 cups grated carrots
1 tomato; seeded and finely diced
1/4 cup chopped black olives
2 green onions; chopped
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme; or
1/2 teaspoon dried
1 tablespoon capers
----DRESSING----
1/4 cup red wine vinegar
1 tablespoon grainy mustard
1 clove garlic; minced
2 anchovy fillets; mashed or
1 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 hard-cooked egg

DRESSING: In large bowl, whisk together vinegar, mustard, garlic, anchovies, salt and pepper. Rub egg through sieve; stir into dressing. Combine lentils, carrots, tomato, olives, onions, parsley, thyme an capers; add to dressing and toss to coat. (Make ahead: Spoon into container with tight-fitting lid and refrigerate for up to 1 day.) Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Meals in Minutes

Yield: 4 servings

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