Lentil Salad With Italian Sausage and Mustard Vinaigrette

Submitted by ratherbeswimmin

"A hearty, filling lunch salad."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4

ingredients

• 1 1⁄2 cups green lentils or 1 1/2 cups brown lentils, rinsed and picked over
• 3⁄4 lb Italian turkey sausage link, casings removed
• 1⁄2 cup chopped green bell pepper
• 1⁄2 cup chopped red bell pepper
• 1⁄2 cup chopped celery
• 1 cup sliced green onion
• 1⁄2 cup chopped Italian parsley

• Dressing

• 1⁄2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 garlic cloves, crushed through a press
• 1⁄2 teaspoon salt
• fresh ground black pepper
• red leaf lettuce
• 4 ripe plum tomatoes, cored and cut into wedges
• 2 hard-boiled eggs, peeled and halved
• 8 radishes

directions

1. Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
2. Crumble the sausage into a large nonstick skillet.
3. Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
4. In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
5. To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
6. Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.