• Add to Recipe Box
• View Comments
• Increase Font Size
• Decrease Font Size
• Print Page

Lentil and Olive Salad

By The Canadian Living Test Kitchen

Oil-cured olives, often available at the deli counter, add an authentic touch to this earthy salad. However, for a milder dish, you could replace the olives with diced sweet green pepper.

Servings: 2 cups (500 mL)

Ingredients:

3 tbsp (50 mL) olive oil
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) anchovy paste
1/2 tsp (2 mL) pepper
1 can (19 oz/540 mL) green lentils, drained and rinsed
1/4 cup (50 mL) oil-cured black olives, pitted and coarsely chopped
3 tbsp (50 mL) chopped fresh oregano or parsley

Preparation:

E-mail to a friend

X

*Required

• Your Name*
• Your E-mail*
• Friends' E-mails*

  (Separate multiple e-mails with a space)

• Comment

Your Comments