If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: To be serve cold, —AniQuadros
Makes 4 servings
- 4 cups cooked lentils
- 2 mangoes
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon Mustard
- 6 tablespoons Olivre oil
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1/4 cup thinly sliced shallots
- In a bowl, add red wine vinegar, Dijon, olive oil, salt, pepper and whisk to the point of an emulsion. Add parsley, basil and shallots mix as well, add the mangoes in cubes.Refrigerate sauce for forty minutes to an hour which will let all ingredients release their flavor. In a large bowl put four cups of cooked cold lentils and top with the cold mangoes sauce. Delicious fresh and healthy salad for those hot days.
- This recipe was entered in the contest for Your Best Mangoes
Beet Greens Can't be Beat
The summer braise worth turning on the oven for
Beet greens can't be beat.
Last day for free shipping! Use code FIREWORKS.
7 food-filled honeymoons.
Savor the season.