Recipe for Carrot and Lentil Salad with Mimosa Dressing

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 can	Lentils (14 oz.) drained and rinsed
2 cup	Grated carrots
1 x	Tomato, seeded and finely diced
1/4 cup	Chopped black olives
2 x	Green onions, chopped
2 tbl	Chopped fresh parsley
2 tsp	Chopped fresh thyme (or 1/2 tsp. dried)
1 tbl	Capers
	----------------- DRESSING ----------------
1/4 cup	Red wine vinegar
1 tbl	Grainy mustard
1 x	Clove garlic, minced
2 x	Anchovy fillets, mashed (or 1 tsp. anchovy paste)
1/2 tsp	Salt
1/4 tsp	Pepper

Instructions:

Instructions: 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.)

Makes 4 servings.

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