A simple, yet elegant lentil
salad with zucchini and apple tossed in a bottled or homemade
raspberry dressing.
Lentil,
Zucchini and Apple Luncheon Salad
- 1 large zucchini, scrubbed
and diced
2 1/2 cups cooked lentils
1 large Gala apple, cored and chopped
5 ounces Wisconsin Fontina cheese, cut into 1/4 inch cubes
1/2 cup bottled or homemade* raspberry dressing
- In a large bowl, combine
all ingredients.
Makes 4 servings.
* See recipes for Raspberry
Vinaigrette, Raspberry
Poppy Seed Dressing,
Raspberry
Walnut Vinaigrette
or Razzy
Tea Vinaigrette.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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