1 bunch Chopped parsley, preferably Italian flat leaf variety
1/3 cup Vinaigrette
Put the lentils in 1 quart of water. Peel the onion, but leave it whole, stick cloves in to the onion and add to the pot. Also add the crushed garlic. Bring to a boil and then simmer for about 10 min or until lentils are tender, but not mushy.
Drain lentils and add the vinaigrette while lentils are still warm.
Chill lentils, then add the onions and parsley, adding more vinaigrette if you so desire.
For a spicy, non-vegan version, add crumbled bacon, sweet chili sauce, thin sliced red bell peppers and substitute slivers of red onion for the green onions.
Serve as a side dish with grilled meats or vegetables, or with a larger serving accompanied by corn or tortilla chips (and maybe a dollop of sour cream), this can be a main dish.
Keeps for up to a week in the fridge.
Salmon Pasta Salad
1 lb. Shell shaped pasta, small
½ cup Mayonnaise
½ cup Unsweetened yogurt
½ cup Red Onion or Shallots, small dice
1 tbsp Dill (dried dill weed)
1 tbsp Dill juice (from your dill pickle jar)
Or, 2 tsp fresh dill, finely chopped
½ tsp White Pepper
¼ cup Capers, small (if you have larger ones, chop them up a bit)
¼ cup Fresh Parsley, chopped
1 can Salmon, flaked and drained
Or, if you have a bit of salmon leftover from the grill, use it!
Cook pasta according to package directions for al dente pasta. Drain thoroughly.
While pasta is cooking, prep dressing.
Combine the mayo, yogurt, onion, capers and seasonings first. Blend well, then fold in the salmon. This helps keep the salmon in bigger chunks.
Combine with the cooked pasta and chill.
Holds for up to a week in the fridge. Also, if you catch a cool evening, and want something warm, you can top this with crumbs and pop it in the oven for about 20 min.