St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Lentil & Walnut Salad

2.5 cups dried lentils, rinsed
1.5 quarts chicken broth
1 bay leaf
2 teaspoons dried thyme
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 cup vegetable oil
salt to taste
pepper to taste
1 cup thinly sliced scallions
1 cup coarsly chopped walnuts
finely chopped parsley

In a large kettle combine lentils, chicken broth, bay leaf and thyme. 
Simmer 25 minutes or until lentils are tender but hold their shape.  
Do not overcook.  Drain.

In food processor or blender combine vinegar, garlic, oil, salt and pepper.  
Mix well.

In large bowl toss warm lentils with dressing.  
Refrigerate overnight. 

Add scallions and walnuts.  
Mix well.  Sprinkle top with parsley.

From:  Noteworthy, a Collection of Recipes from the Ravinia Festival 
(Highland Park:  Noteworthy Publications, 1986)
-- 
Mary Jane Anderson
in St Joseph, on the shores of Lake Michigan 

From: mary jane anderson
Date: Fri, 07 Jan 2000 
Subject: Epiphany festivities/recipe