Wednesday, March 14, 2012

Lentil Salad With Chiles

"Lentil Salad with Chiles" (page 78) is a combination of cooked brown lentils, tomatoes, celery, green onions, hot or mild chiles (depending on personal preference), mixed with a sherry or balsamic vinegar based dressing (I opted for balsamic). When reviewing the dressing ingredients, I was initially stumped on what to use in place of the ¼ cup olive oil, a significant quantity, and too much "ingredient" to just totally leave out. What I decided on was a combination of 2 TBL veggie broth, 1 TBL light miso paste, and 1 TBL of sherry - perfection! Complex flavor, necessary amount of moistness, and no fat! This salad is delicious and the leftovers improve after a day in the refrigerator.

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