Lentil Salad

Wednesday, January 13, 2010

2 tbsp. olive oil
3 tbsp. lemon juice
4 green onions, chopped
1 garlic clove, minced (or garlic salt)
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. dry mustard
salt and pepper
1/8 tsp. crushed red pepper flakes

2 cups lentils, cooked
1-2 tomatoes, diced
1 cup cooked ham, diced (optional)
green pepper rings

Combine all dressing ingredients in a bowl. When well mixed, add warm lentils, tomato and ham. Stir to combine. Refrigerate overnight. Garnish with pepper before serving.