Roasted Tomato and Lentil Salad

1. 1

   Combine lentils, beans, peppers, onions and celery in large bowl.

2. 2

   Add 6 Tbsp.

3. 3

   of the dressing (or 1 Tbsp.

4. 4

   of the dressing for trial recipe); mix lightly.

5. 5

   Cover.

6. 6

   Refrigerate several hours or until chilled.

7. 7

   For each serving: Place 1/4 cup of the lentil mixture on serving plate; top with a roasted tomato half and roasted leek half.

8. 8

   Drizzle with about 2 Tbsp.

9. 9

   of the remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.