Sunday, May 22, 2016

I don't know how we missed this salad

We don't make this salad really frequently but we really like it.  It's just that it's a bit picky to make, and it makes a lot - so we usually reserve it for potlucks and things like that.


1 1/2 cups prepared chicken broth
1 1/2 cups couscous (or if you're going gluten-free, use quinoa)
Combine and cook couscous in broth.  Let stand while you get other things ready.

Cook 1 cup lentils in a separate pot and let cool.

Combine in another bowl:
Mayonnaise Mixture
1 cup mayonnaise
1 cup plain yogurt
1/4 cup each chopped fresh mint and parsley
2 TLB liquid honey
1 TLB ground cumin
1 tsp ground cinnamon
1/2 tsp salt
1/8 tsp pepper

Mix together 1/2 of the mayonnaise mixture with the lentils and couscous.

Layer the following ingredients in the order given:

Mayonnaise mixture
2 cups thinly sliced carrots
2 cups sliced English cucumber
2 cups cherry tomatoes
Mayonnaise mixture

Top with 1/2 cup each of dried apricot (sliced smaller), dried cranberries and seeds or nuts.

Serve with lettuce if desired.

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