Mom's Famous Lentil Salad
1 Cup Cooked Lentils (we use Pardino Lentils, also called "Little Browns" available from the Moscow (Idaho) Seed Company).
2 Cups Cooked Rice (less-sticky medium or more-sticky long grain)
2 Cups Vegetables - chopped very small -- chosen from the following
Carrots (chopped the size of the lentils)
Celery (slice stalk into 3rd or 4ths, then chop to 1/4th inch slice, forming cubes twice or three times larger than the lentils)
Cucumber
Radish - minced as small as letils
Broccoli (cut down to very small florets)
Tomatoes (Roma type or other low-juice type) chunked as small as will hold up
Sweet Bell Peppers - chopped slightly larger than celery.
1 Bottle of Good-tasting Italian Dressing, you will use only part of the bottle. (we've used Lighthouse, Newman's Own, Kens)
Combine the cooked Rice and Lentils. Fold in dressing to cover. Let sit several days - at least three for maximum goodness (lentils are better the next day, and even better the day after). If short on time or space, start marinating at least the Lentils days in advance and add Rice as soon as possible. Chop vegetables. The key to a great salad is chopping the vegeables the right size - very small but not minced. Add vegetables up to one day in advance. (The root vegetables may be added earlier). Add additional dressing - to coat all vegetables. Taste and add more dressing as needed - comfortable medium between too sticky and too oily. A milder dressing, such as Kraft Zesty may be needed to balance the spice.
Estimate 1/4 - 1/3 cup per adult, and no salad for children and teenagers. This year we used 9 cups lentils, 14 cups rice, and 14 cups vegetables, for a 37 cups of salad, for a pre-estimate of 60 adults and teenagers. This was at least three times too much.
