CHARLESTON, W.Va. -- Today's salad recipe may again help keep us on our "new year, new us" resolution track I mentioned in my last column.
I love lentils in any form, especially soup. Having already given a lentil soup here that has become a "favorite fall back on" time and again, I thought we could go with a chillier rendition of the legume.
This salad has all the good things going for it with protein-rich lentils, the staple of vegetarians and the much-spotlighted healthy Mediterranean diet.
Nutrition is boosted in the tossup not only by lentils' vitamin B and iron, but also with walnuts, olive oil and sunflower kernels.
Not to throw a wet blanket on all our good workouts, but you realize, don't you, that all the salads in the world can't erase the fact that we're actually on a countdown to Valentine's Day, marching toward all the lush dinners and sweet goodies those 24 hours bring?
Romantic taste temptations are only steps away. That is, unless we can be swayed by diamonds or fresh flowers.
Makes 15 (1/4-cup) servings.
1 1/2 cups dry lentils
5 cups cold water
4 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 cup coarsely chopped walnuts (toasting optional)
1/4 cup chopped fresh parsley