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No Allergens specified
No Diets specified
Submitted by Amy Siegel
This very fresh tasting beet and lentil salad with citrus accents makes a wonderful side dish or vegetarian appetizer.
1/3 cup orange juice
1/4 cup extra virgin olive oil
2 Tablespoons honey
1 Tablespoon lemon juice
1 teaspoon lemon zest
2 Tablespoons fresh dill (or 1 and 1/2 teaspoons dried)
sea salt and fresh ground black pepper to taste
2 cups cooked brown lentils
3 medium cooked beets, cubed
1/4 cup diced Bermuda onion
11-ounce can mandarin oranges, drained and rinsed (or 2 fresh mandarins or blood oranges, peeled and pith removed)
In a small-sized mixing bowl, whisk together dressing ingredients.
In a medium-sized mixing bowl, gently fold together salad ingredients.
Drizzle with dressing and toss gently to coat.
Cover and chill 2 hours before serving.
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