When it comes to warm-weather fare, leafy greens quickly wilt in the sun. Instead, we turn to their sturdier cousin, the mayo-based salad. We want to see your best summer salads with mayonnaise-based dressing -- potato, egg, tuna, and pasta salad are welcome, or think outside the box.
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The ingredients are basic, but the final product is anything but: onion and garlic powder, chopped celery, onion, carrots, cucumber, and tomato, crushed garlic, lentils, cumin, miso, mayonnaise, sriracha, and wood chips.
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Merrill pours the rinsed lentils into a pot.
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Onion, powder, garlic powder, and cumin scent the lentils as they soak.
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A twenty-minute soak is all these lentils need before cooking.
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Celery, carrots, garlic, and just-translucent onions form the flavor pedestal on which the salad will sit.
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Those cumin-scented soaked lentils get drained and added to the pot of sauteed vegetables.
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Spread on baking sheets to cool, this salad already looks good enough to eat.
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Soaking wood chips before use keeps them from burning during the smoking process. (The tree that overhangs Amanda's deck is molting, hence that little green seed.)
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Wrap the soaked wood chips in heavy-duty foil, then pierce the packet so the aromatic smoke can get out.
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Smoking the lentils is a genius trick -- we couldn't stop smelling them when they came out of the grill.
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Back in the kitchen, Merill mixes together the dressing. First up: sriracha.
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Miso joins the party next, sweet and salty and funky.
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And mayonnaise brings it all together into a spreadable, complex sauce.
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Scrape the smoked and unsmoked cooled lentils into a bowl -- it's almost time to eat.
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NBrush recommends adding the dressing in stages so you can taste as you go.
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We used barely half of the mayonnaise mixture, but your mileage may vary.
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The cucumber and tomato add crunch and brightness to the smoky, spicy salad.
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Picnics, lunches, dinners: here's your go-to salad.
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