#sourredonion

[atrecherche]

This lentil salad is a delightful combination of earthy lentils, tangy red onion, fresh herbs, and a zesty vinaigrette dressing. It's a nutritious and satisfying dish that's perfect as a main course or side.

Ingredients: 1 cup green or brown lentils, picked over and rinsed. 2 1/2 cups water. 1 bay leaf. 1 clove garlic, smashed. 1 1/4 tsp fine sea salt. 1 small red onion, finely chopped. 3 tbsp apple cider vinegar. 4 tbsp extra-virgin olive oil. 1 tsp Dijon mustard. 1 tbsp maple syrup or honey. Freshly ground black pepper, to taste. 1/2 cup fresh parsley, chopped. 1/2 cup fresh mint, chopped. 1/2 cup feta cheese, crumbled optional. 1/2 cup toasted nuts such as almonds or walnuts, chopped optional.

Instructions: In a medium saucepan, combine the lentils, water, bay leaf, smashed garlic, and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until lentils are tender but not mushy. Drain any excess water and remove the bay leaf and garlic clove. While the lentils are still warm, place them in a large bowl and add the chopped red onion. Mix well. In a separate small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup or honey, remaining 3/4 teaspoon of salt, and black pepper. Pour the dressing over the warm lentils and onions, tossing to coat evenly. Let the salad cool to room temperature, stirring occasionally to infuse the flavors. Once cooled, add the chopped fresh parsley and mint. Mix well. If desired, top the salad with crumbled feta cheese and toasted nuts. Serve the Best Lentil Salad ever, either on its own or as a side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Toledo Magenta

[marian16rox]

This Egg Salad Sandwich recipe is perfect for parties as it's easy to make and serve as finger food. The creamy egg salad is complemented by the crunch of celery and the tang of red onion, sandwiched between slices of soft bread.

Ingredients: 6 eggs, hard-boiled and chopped. 1/4 cup mayonnaise. 2 teaspoons Dijon mustard. 1/4 cup finely chopped celery. 1/4 cup finely chopped red onion. Salt and pepper to taste. 8 slices bread. Lettuce leaves, for serving optional.

Instructions: Chop up hard-boiled eggs and put them in a bowl with Dijon mustard, mayonnaise, celery, and red onion. Add salt and pepper to taste, then mix everything together well. Cover 4 pieces of bread with the egg salad mixture. If you want, you can add lettuce leaves on top and then cover with the last 4 slices of bread to make a sandwich. For easy finger food, cut each sandwich in half or four. Serve and have fun!

Keaton Stein