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Lentil Salad
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This dressing uses my father’s very own “works-for-everything” salad dressing. It’s easy to make and is doesn’t overpower.

Serves: 8

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Sephardic Dairy Salad

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2 cups lentils
1 head radicchio lettuce
2 celery stalks, diced small
1 medium red onion, diced small
2 roasted green peppers, diced small
3 cloves garlic, chopped
3 bay leaves
4 oz. feta cheese

For the dressing:
1/3 cup lemon juice
3 tbs. extra virgin olive oil
salt & pepper to taste


  1. Boil lentils with garlic and bay leaves for 30 minutes. Drain and set aside.
  2. Mix together onion, celery and peppers.
  3. Prepare salad dressing by whisking together lemon juice, olive oil and salt and pepper.
  4. Place pepper-onion-celery mixture over a bed of radicchio lettuce, add lentils and top with feta cheese.
  5. Serve chilled, drizzle with salad dressing.

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