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Several summers ago, I spent a few weeks at our family friends’ farm north of Toronto. Their Polish grandparents came to visit and brought along a few giant bunches of fresh dill. For the next several days, every meal included dill, much to one grandson’s chagrin. Potatoes, eggs, fish – all covered with dill. Fresh dill has such a stronger, brighter flavour than dried dill, so take advantage of the summer by using as many fresh herbs as you can! I love the different colours in this salad, the bright green dill, the magenta radishes, and the jewel-like cranberries. Refer to my Summery Garlic Salad Dressing to dress this salad – that is also quick and easy.
Dilly Lentil Salad
Makes 2-3 cups
Ingredients
- 1 19-oz (540 mL) can lentils, drained and rinsed (or 2 cups cooked lentils, either brown or green)
- ½ cup dried cranberries
- 2 radishes, diced
- ¼ cucumber, diced
- ½ cup vinaigrette (I used my Summery Garlic Salad Dressing)
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
Instructions
- Mix all ingredients in a medium bowl. Serve!
This looks all sorts of amazing!!!!
[…] lots of protein alternatives: not only are beans and lentils healthier than meats, they are significantly cheaper. The dried beans and lentils are even lower in […]