Lynda, thanks so much for posting the recipe for Emily's Cabbage Salad. I
made it for supper tonight and never knew raw cabbage could taste that
wonderful!
Below is my favorite lentil salad, which we eat cool in warm/hot weather,
and warm in cool/cold weather. It is always well received at picnics.
Mediterranean Lentil Salad (adapted from The American Cancer Society
Cookbook, 1988)
1 c. brown or green lentils
1 c. diced carrots
1 c. diced red onion
2 large cloves garlic, finely chopped
1 bay leaf
1/2 ts. dried thyme
2 Tbs. lemon juice
1/2 c. diced celery
1/2 c. chopped fresh parsley
12 ts. salt
1/4 ts. freshly ground pepper
In saucepan, combine lentils, carrots, onion, garlic, bay leaf, and thyme.
Add enough water to cover by at least 1 inch. Bring to a boil; reduce heat
and simmer, uncovered, until lentils are tender but not mushy, 15 to 20
minutes. Drain and remove bay leaf. Add lemon juice, celery, parsley,
salt, and pepper; toss to mix. Serve at room temperature. Makes 8
servings (1/2 c. each).
------------------------------