Vegan Salad Recipe

This is the recipe for my home made Linda’s Entree’ Vegan Salad

Yield 3 large servings

2/3 c cooked, drained lentils.  Cook it separately from the Basmati brown rice and the wild rice. Takes 15 to 20 minutes. Cool

1/2 c. cooked Basmati brown rice

1/2 c. cooked wild rice.  The two rices can be cooked together. Cool.

1/3 c. chopped  Manzanilla green olives

¼ c. chopped fresh onion

1/3 c. dried cranberries

1/4 c. chopped roasted unsalted peanuts

1/2 c. chopped Granny Smith apple

Combine all the above ingredients in a large bowl.

Dressing:

In a separate bowl, combine ¼ c. mayonnaise ( or your favorite vegan alternative) and 1 Tbls. Basalmic Vinegar.  Stir to thoroughly blend.  Gently blend in to the other ingredients.  Serve over leaves of romaine.

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