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Fall Lentil Salad With a Lemon-shallot Vinaigrette
MY KITCHEN LOVE VANCOUVER14Ingredients
10Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 beets (small, peeled and cut into small matchsticks, as shown in photos)
- 2 medium carrots (peeled and cut into small matchsticks, as shown in photos)
- 1/2 lb. brussels sprouts (trimmed and shredded)
- 14 oz. lentils (rinsed and drained)
- 1/2 cup toasted pumpkin seeds (toss with olive oil, salt and paprika and bake at 325°F for 15-20 minutes)
- 100 grams cheese (crumbled goat's)
- chopped parsley (optional)
- lemon wedges (optional)
- 1/4 cup olive oil
- 1 lemon (juiced)
- 1 tsp. Dijon mustard
- 1 shallot (small, peeled and finely chopped)
- salt
- pepper
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