Recipes

Ingredients

• 1 can (19 oz/540 mL) lentils, drained and rinsed
• 1/4 cup (60 mL) extra-virgin olive oil
• 3 tbsp (45 mL) white wine vinegar
• 1/4 tsp (1 mL) each salt and pepper
• 1 pkg (150 g) Mastro® Genoa salami, chopped
• 2 cups (500 mL) cherry tomatoes, halved
• 1 cup (250 mL) bocconcini pearls
• 1/2 cup (125 mL) chopped fresh parsley
• 1/4 cup (60 mL) chopped fresh basil
• 2 tbsp (30 mL) chopped fresh chives
• 2 tbsp (30 mL) chopped fresh dill

Directions

1. In large bowl, toss together lentils, olive oil, vinegar, salt and pepper. Stir in salami, cherry tomatoes, bocconcini, parsley, basil, chives and dill.
2. Tip: For an elegant presentation, serve the salad on a bed of arugula.