Lemony Italian Salad

Submitted by Annacia

"For an eye-catching presentation, arrange the tomatoes, cheese, spinach, lentils, and prosciutto in rows on a large square or rectangular serving platter. Serve it with hearty Italian bread."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 2⁄3 cup dried brown lentils
• 1 1⁄3 cups water
• 5 plum tomatoes, chopped (about 1-3/4 cups)
• 3⁄4 cup finely shredded parmesan cheese (3 ounces)
• 3⁄4 cup finely shredded asiago cheese (3 ounces)
• 2 cups baby fresh spinach leaves or 2 cups torn fresh spinach
• 1⁄2 lb thinly sliced prosciutto (about 12 slices) or 1/2 lb ham (about 12 slices)

• DRESSING

• 1⁄3 cup vinegar
• 1⁄3 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dijon-style mustard
• 2 teaspoons snipped fresh rosemary
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

directions

1. Rinse lentils; place in a small saucepan with the water.
2. Bring to boiling; reduce heat.
3. Cover and simmer for 20 to 25 minutes or just until tender.
4. Drain and chill for 1 to 2 hours or until thoroughly chilled.
5. Arrange the tomatoes, cheeses, spinach, cooked lentils, and prosciutto or ham on a large serving platter or in a serving dish.
6. For dressing, in a screw-top jar combine vinegar, olive oil, lemon juice, mustard, rosemary, salt, and pepper.
7. Cover and shake well.
8. Drizzle over salad.

Reviews

[CaliforniaJan]

Beautiful and tasty ingredients and a lovely presentation make this salad fit for company. Next time I might add olives and use chicken instead of the prosciutto, just a personal preference. Made for Witchin Kitchen and ZWT #7!

 

[Kittencalrecipezazz]

simply delicious! I love lentil salads, I omitted the ham as I served this with grilled chicken, thanks for sharing we really enjoyed this Annacia!