I just made that name up to sound fancy. I made this salad up last night. Actually it is kind of fancy. It was so delicious that my husband took the leftovers to work with him today. And I was kind of mad that he did!
I will freely admit that I borrowed this concept from a recipe in my Moosewood Daily Special cookbook. (An excellent cookbook, by the way.) But I think I have made it my own. Theirs used regular brown lentils, apples, herbs, and a dijon dressing. It was good, make no mistake. But mine is so much more ... summer. And summer it is. High of 96 today. Soak up the sun!
Margarita Red Lentil Salad
1.5 c short-grain brown rice, cooked
1 c red lentils, cooked until slightly firm (how about al dente for lentils? Can you do that?)
About 1.5 c firm summer fruit, diced (I used apricots and nectarines, but peaches or plums would also be lovely)
1 small red or yellow bell pepper, diced
2 green onions (scallions), white and green parts, sliced thin
juice and zest of one large lime
1/2 c olive oil
liberal salt and a little black pepper
Combine all salad ingredients. Whisk together dressing ingredients. Pour over and stir to combine.
Serve on a bed of mixed greens with some nice crusty bread.
This would probably serve 4-6 if they were not pigs about it. We were pigs about it, ourselves.