Italian Lentil & Split Pea Salad

Italian Lentil & Split Pea Salad

Author

Palouse Brand

Prep Time

20 minutes

Cook Time

35 minutes

Servings

8-10

Category

Salads, Soups

Cuisine

American

Ingredients

• 1 cup Brown Lentils, rinsed (substitute Green or Golden Lentils if preferred)
• 1 cup Yellow Split Peas, rinsed (substitute Green Split Peas if preferred)
• 1 tbl olive oil
• 3 cups rice, cooked (brown or white, as desired)
• ½ cup stuffed green olives, sliced
• 2 cups celery, chopped
• ¾ cup radish, chopped
• ¾ cup red onion, chopped
• 1 tbl fresh dill, chopped (can substitute with 2 tbl dried dill)
• 1 cup Italian salad dressing
• Seasoning salt to taste
• Fresh basil cut into ribbons (chiffonade), or Italian parsley for garnish/topping if desired
• Water as needed to cook the legumes, about 3 cups for each 1 cup dried product.
• ⅓ cup red wine vinegar
• 1 cup extra virgin olive oil
• ⅓ cup water
• 1 tsp sugar
• ¼ tsp salt
• 1 tbl dried basil
• ½ tsp dry mustard
• 1 tsp onion powder
• 1 tsp dried oregano
• ¼ tsp cracked pepper
• 1 pressed garlic clove

Directions

1. In separate medium saucepans, cover lentils and peas with water and bring to a boil. Reduce heat to simmer, cover and cook until tender. For the lentils this will be about 10-15 minutes; and for the peas about 20-30 minutes.
2. Drain the legumes before transferring to a large bowl. Toss with olive oil.
3. In a steeply-sided bowl, jar, or pitcher, combine all ingredients for dressing and mix well. Continue to stir while pouring over salad, in the next step.
4. Add remaining salad ingredients to the legumes (except fresh herb garnish, if using) and mix well. Top with dressing and toss to disperse all throughout the salad. Serve immediately for a warm dish, or refrigerate 4+ hours for a chilled side. Top with basil or parsley immediately prior to serving.